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.

Tortilla Ingredients:

  • 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.

Grain Free Enchiladas! These babies are so delicious and healthy, they're gluten-free, primal and there's a paleo option! Great for dinner or as leftovers for lunch!


  • 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


  1. Preheat oven to 375.
  2. 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.
  3. Do this for all of the tortillas and meat.
  4. Arrange in a baking dish.
  5. Top with enchilada sauce and sprinkle of cumin and garlic.
  6. Cover with cheese.
  7. Bake for 30 minutes.
  8. Top with lettuce and tomato.

Grain Free Enchiladas! These babies are so delicious and healthy, they're gluten-free, primal and there's a paleo option! Great for dinner or as leftovers for lunch!


  1. Anita Aguirre Reply

    Well, REAL enchiladas ate NOT made with wheat tortillas, they’re made with corn. This might be a good substitute for someone who wasn’t raised on Mexican food. I mean REALLY raised on it, like you didn’t know there was any other kind of food. I guess I must keep searching for an acceptable substitute. 🙁

    • dani stout Reply

      I’m not sure what your point is – do you think these are made with wheat?

    • The point of this recipe isn’t to be authentic Mexican…its to be a grain free version of a it.

  2. Glad I found this. A new recipe to try for the hubby! He loves enchiladas but is going low-carb. Have you tried making these ahead, and refrigerating or freezing?

    • dani stout Reply

      Refrigerator works but not sure about freezing!

  3. I just made these enchiladas tonight and they are amazing! This is my new favorite paleo dish. Thank you so much for sharing this recipe!

  4. they were amazing. the company I made them for were talking about them for days! Instead of using a protein, I sauteed zuchinni, onions, and spinach for the filling (seasoned with s/p, cumin, garlic)

    • I did this but used as additional topping. Covered with sauce and baked. Amazing. Thanks for the idea, love anyway to get more veggies.

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