Enchiladas Dressed
Alright, it is about time I put this recipe up. I think it still has room for improvement which is why I have held off on posting it but I have not gotten around to developing that yet so here it is in its current yummy state. Those of you that are adventurous can play around with it. I think that adding some organic sour cream to the beef before baking would make it even better as creamy enchiladas but have not yet tried it. This is an enchilada plate and not “rolled” enchiladas which are what you may be familiar with.
Primal Enchiladas:
Ingredients:
Crust option 1: (This is my favorite. It sounds a little odd but its delicious).
- Eggs
- Ground coconut
Crust option two:
- Eggs
- Shredded zucchini
Other ingredients:
Beef (grass fed preferably)
- Onions (white, yellow or red. Pick your favorite. I prefer white in my enchilades)
- Green Chile (if you have it available which I know that those that aren’t New Mexican natives often dont).
- Salsa ( make my own special for enchiladas that is heavy on tomato paste)
- Shredded Cheese (I like a mixture of mozzarella, pepper jack and cheddar)
Toppings:
- Shredded Lettuce
- Organic sour cream
- Guacamole or avocado
Directions:
1. In a baking dish we will first create our crust.
Crust option one.
- Make some SoG coconut griddle cakes and line the bottom of your baking dish with them. Fill in the in-between spots with some egg.
OR
Crust option 2.
- Mix shredded zucchini with egg and line the bottom of the pan.
2. Season and brown your ground been in a skillet. I recommend a lot of garlic and spicy seasonings.
3. pour your browned beef on top of your crust.
4. Top your beef with chopped onion, green chile (if you have it of course) and a layer of salsa.
5. Top with your shredded cheeses.
6. Bake in the oven at 350 degrees until a slight crust starts to form on the top of the cheese. About 30 minutes to 45 minutes.
7. Serve on a plate and top with shredded lettuce, organic sour cream and guacamole or avocado slices. delicious.
For my next recipe, I am working on an idea I have for Primal goat cheese manacotti. I know.. awesome right?!?!?
February 24th, 2010 - 8:32 pm
For portions I use a square Pyrex baking dish with 4 coconut patties in the bottom and 1.5 pounds of ground beef.
February 24th, 2010 - 8:52 pm
Oh man – Dinner Saturday night is now decided… Yahtzee!
February 24th, 2010 - 10:07 pm
Wow. That sounds awesome. Can’t wait to give it a try! Thanks SoG!
February 24th, 2010 - 11:30 pm
Killer!
February 25th, 2010 - 6:39 am
I usually go for a burrito grande, but enchiladas have a sweet spot in my heart (aka stomach). We’ll definitely give these a try – FOOOOOOOOOOOOOD!
February 25th, 2010 - 7:00 am
Dude! I am a New Mexican, live in New Mexico, and I loooooooooooove my chile! I am really grateful for this recipe, as I have left the enchiladas behind on this Paleo diet. Do you have a good recipe for green chile stew? I have been meaning to post my recipe, perhaps I will do that this week before my hunt-and-gather-my-own-food challenge starts on Monday.
Thanks so much for this!!
February 25th, 2010 - 9:47 am
Thanks for this. I have a simpler and less primal way to make enchiladas that is still way healthier. Basically I make enchiladas in a casserole format. I use individual ramekins, and I chop up a few corn tortillas into squares and add them to the mix. Typically I would use 3 corn tortillas for 4 servings. So it is just a few calories worth of corn, but enough to give it the familiar taste of an enchilada.
February 26th, 2010 - 12:01 pm
Hi SOG, this sounds great, but I am even more grateful for the trackback to the breakfast sandwich recipe!
I got a little primal-ranty today on my blog and thought maybe I’d snag you or some of your readers, if it seems interesting at all.
http://knitfitter.blogspot.com/2010/02/stop-poisoning-yourself-why-i-care.html
Your Lean Cuisine post the other day really hit home for me – people eating poison in the next office – how can I ignore that?? It’s easy to feel frustrated and alone in our quest to eat primal when everyone and everything around us mocks that goal and stuffs down microwave burritos and cans of coke. I guess my post is a bit defensive and aggressive, but I feel like it’s life or death, so it’s hard to be cool about it.
February 27th, 2010 - 10:10 am
About time! I will try fixing this when I get back home.
TG
March 1st, 2010 - 9:19 pm
I’m going to have to make these on a weekend when I’m back in town. Thank you!
March 1st, 2010 - 10:02 pm
I made these tonight and they were absolutely awesome. I used the griddle cakes as the base and added some jalapenos and garlic and ate the ever-loving hell out of it.
I can’t wait for leftovers
March 2nd, 2010 - 4:36 am
Hello from Ireland!
I made this at the weekend and my god it was amazing.
Great post and enjoy your site.
March 2nd, 2010 - 10:40 am
Can’t wait to try this! Every recipe of yours that I’ve tried so far has been fantastic! Really love the bbq sauce! Lucky (above) mentioned a green chile stew. I posted a recipe last year for my favorite chili verde:
http://livingprimal.blogspot.com/2009/03/there-are-couple-of-great-posts-that-i.html
Check it out, hope you enjoy it. Keep on grokkin’ on!
March 2nd, 2010 - 2:14 pm
My wife and I made it last weekend and loved it. We used the zucchini crust option. Next time we’ll make the crust a little thicker. Otherwise, delicious! A good Mexican food fix without the bad stuff.
March 2nd, 2010 - 8:22 pm
Sorry i didnt reply. Made these twice since saturday. Love em!
March 2nd, 2010 - 8:31 pm
I have not had a chance to make this it looks gooood. Kind of broke right now almost dragged road kill home last night huge deer
Would have made great inchiladas!
SOG just wanted to let you know your site is the best.
Phil
March 3rd, 2010 - 4:42 pm
I just made these and they are currently in the oven. I have been making a bunch of your recipes with very good success. I have one question though. Should the mcsog griddle cakes be cooked before being put into the pan or can they just be baked in the oven with the browned beef and all? I love your mcsog griddle cakes but I make them with half almond meal half shredded coconut, it is a slightly less coconut taste.
March 4th, 2010 - 11:10 am
Klorg,
I pre cook them on a skillet.
March 7th, 2010 - 2:54 pm
I follow Mark’s Daily Apple and found this recipe from his post today. Oh am I glad I not only found this recipe, but that I found this blog. This recipe will be made very soon and I shall try out your workouts, other recipes, etc. Excellent blog on primal living.
March 9th, 2010 - 6:07 pm
I have tried almost all of the recipes on your website. They are all good, however this one is GREAT. This is quite possibly one of the most delicious meals you can make while going primal. At least IMO.
March 10th, 2010 - 5:42 pm
I noticed on your main page, you said you thought the Primal Enchiladas might not have been that big of a hit. You couldn’t be more wrong as far as I’m concerned. That was the first recipe I used from this site and it was AMAZING! I’ve been telling everyone who will listen just how amazing the dish AND your site is! Keep it up! I’m making the Craklin’Chicken tonight! Thanks for the great ideas!
March 16th, 2010 - 1:08 pm
Just wanted to let you know that this was my FIRST primal recipe and it turned out most excellently. Thanks for the post!
Deuce (a new and now faithful reader)
March 17th, 2010 - 4:12 pm
[...] you can absolutely use coconut in your enchiladas, according to Son of [...]
May 8th, 2010 - 7:59 pm
My hubs and I decided to take the Primal Challenge (he found it on the internet and bought and read the book) and this was our first dinner recipe! It didn’t turn out quite like yours looks, but it sure tasted good! We also made your balsamic vinaigrette (a little differently) for our salads. This website is going to be a good tool for us recipe wise!
June 10th, 2010 - 12:59 pm
I really want to do this recipe, but does anyone have any suggestions for the salsa/sauce?
June 15th, 2010 - 8:39 pm
These were awesome! We had them tonight for dinner and everyone loved them, even my four year old:) Thanks so much for all your awesome recipes. I am sharing your awesomeness all over my blog:)