Beef / Pork

Py Paleo - Enchiladas, pork takes several minutes to prepare.

Py Paleo - Enchiladas, pork takes several minutes to cook.

Py Paleo - Enchiladas, pork makes 9 servings.

The ingredients for Py Paleo - Enchiladas, pork are:

6 large eggs
1 cup unsweetened almond milk
3 T coconut flour
2 t coconut oil
1 t arrowroot powder
¼ t sea salt
coconut oil or butter for pan
2 T olive oil
1 large onion, diced
4 cloves garlic, minced
2 cups tomato sauce
2 cups chicken broth
1 T chili powder
½ t cumin
¼ t dried oregano
1 pound ground pork

Here is how you make Py Paleo - Enchiladas, pork:

For the Tortillas: Combine the eggs, almond milk, coconut flour, coconut oil, arrowroot powder, and sea salt together in a small bowl and mix well. Allow the batter to sit for 10 minutes and then stir again. The consistency should be similar to crepe batter. Heat a nonstick skillet over a medium heat and melt 1 tablespoon of coconut oil in the pan. Pour ¼ cup of the batter into the skillet. Cook for 1-2 minutes, flip and cook another minute until lightly browned. Place tortilla onto a plate and repeat with the remaining batter adding a little more oil to the pan every 3-4 tortillas or if they begin to start sticking. Set tortillas aside. You should end with about 10 tortillas. For the Sauce: Heat 1 tablespoon of olive oil in a heavy saucepan over medium-low heat. Sauté 1/2 of the onion and garlic for 4-5 minutes until soft. Add in the tomato sauce, chicken broth, chili powder, cumin, and oregano and bring to a boil. Reduce heat to a simmer for 15-20 minutes, until the sauce has thickened. Salt and pepper to taste. Season to taste with salt. If desired, pour sauce into a blender or food processor and blend until smooth. Prepare the Meat: Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Sauté other 1/2 of the onion for 4-5 minutes until soft. Stir in the ground beef and jalapeno and season with salt and pepper. Cook 8-10 minutes until the meat is browned, then remove from heat. Stir in a few spoonfuls of the enchilada sauce to coat the meat. To Assemble: Preheat the oven to 350 degrees. Coat the bottom of a 9×13-inch baking dish with a thin layer of the enchilada sauce. Fill each tortilla with the meat mixture and roll over. Place the tortillas in the baking dish side by side. Cover with the remaining sauce and bake for 12-15 minutes. Serve immediately, topped with avocado (tracked separately)Serving Size: Makes 10 enchiladas

The nutritional information for Py Paleo - Enchiladas, pork is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 311.6

• Total Fat: 24.3 g
• Cholesterol: 159.6 mg
• Sodium: 149.5 mg
• Total Carbs: 6.5 g
• Dietary Fiber: 2.3 g
• Protein: 15.2 g