No salt or sugar is added.ĥ ounces 5 organic plain whole-milk Greek yogurt for keto (or Forager Project Cashewmilk Unsweetened Plain Yogurt for paleo)ġ/4 c 1/4 Green Valley pasture-raised organic and lactose-free cream cheese. I like the Organic Pastures pasture-raised raw cheddar cheese for keto and the Daiya brand Cheddar Style Shreds, if doing paleo, but you can use your own preferred paleo brands you like best.Ĥ ounces 4 tomato paste–I like the Bionaturae brand, which I also buy from Thrive Market (or at Sprouts in Southern California). Get 25% OFF your first order and a FREE gift when you join Thrive Market! (1 year and 1 month memberships available.Ĩ ounces 8 cheddar cheese, shredded, or chopped in a small food processor. Then cut it into into long 1/4″ thick strips, as used in fajitas.Ģ0 ounces 20 organic strained tomatoes–I like the Bionaturae brand that has no added salt or sugar, and it is sold in a glass bottle. These are roughly 7 net carbs/tortilla.Ģ 2 large organic free-range chicken breasts, cut breasts in half so it’s half as thick. I really wish they were, though! If doing clean keto or paleo, use the The Real Coconut brand organic Coconut Flour Tortillas you can find at health food stores, such as Jimbo’s Naturally. If you’ve made this recipe, I’d love to hear how it went with a comment below!ģ packs 3 Folios Parmesan Cheese Wraps (each pack contains 4 tortillas)–You can find them at Trader Joe’s, but do note these are not organic for us clean keto eaters. Otherwise, I think you’ll enjoy this Tex-Mex version of my tomato, cream of mushroom, and cumin-based meat sauce (including other spices) that’s topped with what many of us seem to love–cheese! But, you do have to be careful of the carbs, if you’re doing keto.) (I use these for my Mahi Mahi Fish Tacos. I find that many of these grain-free tortillas are not very pliable and tend to break easy. Also, if you can find a grocer that carries The Real Coconut brand grain-free coconut tortillas, it’ll save you some frustration. However, finding a dairy-free cheese free of canola oil or carrageenan is difficult so I would choose the one you prefer or one that is at least free of GMOs. If you’re doing my paleo version, I recommend using dairy-free yogurt in the meat mixture (the Forager Project brand seems to be the cleanest I could find), as well as the Daiya brand cheese shreds. So the search will go on to that end, or I’ll recommend making this only occasionally. However, my tortilla replacement–Folios Parmesan Cheese Wraps–at least until now, is not (preferably) pasture-raised organic. My version does use some form of dairy that has less lactose in it than cream (I use Greek yogurt and/or lactose-free cream cheese), along with organic Reishi mushroom powder, which happens to be one of several great choices for providing immune support. In my clean keto version, I’ve made a few adjustments so that I could get a cleaner version of the cream of mushroom without any additives, excess carbs, or the actual use of heavy cream to which I tend to be more sensitive to. Okay, well enough about the origin of enchiladas… All I remember of my mom’s recipe is that she always put into the meat mixture cream of mushroom, which I think gives these enchiladas a fuller flavor (don’t worry, you can’t taste any mushrooms) and likely cuts down on the acidity of the tomatoes. These are a full meal!įrom what I know of living near the border, real Mexican enchiladas aren’t even baked in the oven, nor do they use flour tortillas, cheddar cheese, or even cumin! So for comparison sake, these are a Tex-Mex version of what we might call a meal north of the border versus Mexican street food, which is more traditionally composed of a white Cojita cheese filling with chicken or pork inside pan-fried corn tortillas, topped with a green dried chili and tomatillo sauce, and lightly sprinkled with Cojita cheese. Anyway, to be fair, these aren’t your typical Mexican “street food” enchiladas. I don’t even know where she learned how to make enchiladas, given her Asian roots, other than maybe she had picked up some know how from many of the restaurants where she worked during the years my brother and I were growing up. I’ve been making enchiladas with my mom since I was a teenager.
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