Scott and I love Mexican food. LOVE. I mean, hello, we’re American after all.
Unfortunately we don’t go out to eat it very often because Mexican food is loaded with GMOs (read: corn). Corn is one of the highest genetically modified crops in the country, so everything from tortilla chips to tacos to enchiladas is likely GMO. And don’t even get me started on the vegetable oil most restaurants use.
This is why I was so happy to recreate this Mexican classic. I’ve tried different recipes for the tortillas and this is my favorite. Like a normal flour tortilla, it doesn’t have much flavor but it has a the same texture and absorbs the enchilada sauce. Not to mention it’s packed with protein from the eggs instead of carbs from wheat – which spikes your blood sugar and causes inflammation.
It was also pretty easy to make. Save for making the tortillas, it’s a quick and uncomplicated meal. The tortillas only took me about 15 minutes to make from start to finish. This is largely in part because they cook so fast over medium heat.
- 5 large eggs
- 6 tablespoons of tapioca flour (I use THIS brand)
- 2-3 tbsp tallow, coconut oil, butter, etc
- Mix eggs in a blender.
- While it’s running, add in one tablespoon of tapioca at a time.
- Heat fat of choice over medium heat. You want to make sure to use quite a bit so these don’t stick.
- Pour a little of the batter into the pan, about 1/4 cup. Flip when one side is cooked.
- Makes about 7 tortillas.
- 1 lb ground beef, chicken or shrimp
- 1 bag of organic cheddar cheese (omit for paleo)
- 1 pouch of enchilada sauce (I like THIS one)
- sprinkle of cumin and garlic
- 1/2 head of iceberg lettuce, shredded
- 1 tomato, diced
- Preheat oven to 375.
- Fill each tortilla with meat of choice and add a little cheese, then roll it up. If using chicken or beef, sauté it a bit beforehand.
- Do this for all of the tortillas and meat.
- Arrange in a baking dish.
- Top with enchilada sauce and sprinkle of cumin and garlic.
- Cover with cheese.
- Bake for 30 minutes.
- Top with lettuce and tomato.