⅓cupchicken stock (chicken broth or chicken bouillon)
¾cupalmond flour
⅔cuparrowroot flour
½teaspoonHimalayan pink sea salt
4teaspoonsavocado oil - divided
FOR THE SAUCE (YIELDS 2 CUPS):
3ouncestomato paste - or ½ of a small can tomato paste
1wholeavocado
⅓cupcoconut milk - full-fat unsweetened
1smalljalapeño - de-seeded
½cupwater
1tablespooncilantro (coriander)
¼teaspoonHimalayan pink sea salt
1tablespoonlime juice
2clovesgarlic
1 ½teaspoonpaprika - smoked paprika is favorable, but not necessary
1teaspooncumin
¼teaspoononion powder
FOR THE FILLING:
1tablespoonavocado oil
½poundground beef (minced beef) - grass-fed
1mediumsweet onion - diced
2clovesgarlic - minced
1mediumgreen pepper (green capsicum) - diced
¼teaspoonHimalayan pink sea salt
Instructions
Preheat the oven to 350°F.
To make the sauce, add all ingredients to a blender and blend until smooth. Set aside.
To make the filling, cook all filling ingredients in a pan on medium heat in 1 tablespoon avocado oil.
After about 12 minutes (when no longer pink), add ½ cup of the sauce to the filling. Simmer for 5 minutes and remove from heat.
To make the tortillas, mix the eggs & chicken broth in one bowl and the almond flour, arrowroot flour, and salt in another bowl. Once mixed, combine all ingredients in one bowl.
Heat 1 teaspoon avocado oil in an 8-inch skillet (or larger) on medium heat.
Once heated, quickly pour ¼ of the mixture into the skillet, tilting the pan as needed to create an 8-inch to 9-inch circle.
Cook for 2 minutes, flip, and cook for another 2 minutes. Ensure both sides are a light golden brown. Repeat with the remaining 3 tortillas. NOTE: Whisk the mixture right before each time you are going to pour a tortilla to avoid the mixture settling.
To assemble the enchiladas, spread a thin layer of the sauce in the bottom of a baking pan.
Ensure the tortillas are still warm from cooking for maximum flexibility. If they are not, microwave for 15 seconds to warm them up. Place a dollop of the sauce on one side of the tortilla and use the back of a spoon to spread it evenly across the whole tortilla. Place the sauce side down in the baking pan and scoop ¼ of the beef filling into the tortilla.
Roll up the tortilla, placing the seam side down. Repeat this for the three remaining tortillas.
Set aside ¼ cup of the sauce. Pour any remaining sauce over the enchiladas.
Bake the enchiladas, uncovered, for 15 minutes.
Once removed from the oven, pour the ¼ cup sauce over the enchiladas & garnish with cilantro and avocado, if desired.
Serve and enjoy!
Notes
TIP:To save time, do all of your prep for every 3 components prior to cooking. Then cook the tortillas and the filling at the same time, as their cooking times are virtually the same.