Paleo Recipes – Cavegirl Cuisine

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Tortilla-Free Enchiladas

Tortilla-Free Enchiladas

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Ingredients

  • • "Tortillas":
  • • 3 cups egg whites (approximately 18 egg whites)
  • • 1/2 teaspoon ground chipotle pepper (or cayenne)
  • • Filling:
  • • 1 teaspoon garlic powder
  • • 1 teaspoon chili powder
  • • 1 pound ground beef
  • • 1/2 onion, diced
  • • 1/4 cup sliced green olives
  • • 1/4 cup sliced black olives
  • • 1/4 cup enchilada sauce (plus 1 cup for the topping)
  • • 4 ounces diced green chilis
  • • Topping:
  • • 2 tablespoons chopped tomatoes
  • • 2 tablespoons sliced black olives
  • • 2 tablespoons sliced green olives
  • • 2 tablespoons chopped  cilantro
  • • 1/2 avocodo, diced

Directions

  1. Preheat oven to 350 degrees F.
  2. Whisk egg whites and ground chipotle pepper together.  Set aside.  In a small heated skillet, pour 1/2 cup of egg whites.  Swirl pan over the heated oven and cook for about 2 minutes.  Flip "pancake" and cook for a little under a minute.  Set aside.  Do this 6 times.
  3. In a large skillet, over medium heat, cook onions, garlic powder, and chili powder until onions are tender.  Add ground beef and cook until done. Add remainining filling ingredients.  Heat on simmer.
  4. In the bottom of a small baking dish, spread 1/2 cup of enchilada sauce.  With a slotted spoon, spoon in 1/6 of the ground beef mixture into one of the "tortillas".  Wrap the "tortilla" and place in the dish.  Do this six times.  Spoon remaining enchilada sauce over the wraps.
  5. Cook for 30 minutes.
  6. Remove from heat and let set for 20 minutes.
  7. Garnish with tomates, avocado,  cilantro, green olives, and black olives.
  8. Enjoy!

Ingredients

  • "Tortillas":
  • 3 cups egg whites (approximately 18 egg whites)
  • 1/2 teaspoon ground chipotle pepper (or cayenne)
  • Filling:
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 pound ground beef
  • 1/2 onion, diced
  • 1/4 cup sliced green olives
  • 1/4 cup sliced black olives
  • 1/4 cup enchilada sauce (plus 1 cup for the topping)
  • 4 ounces diced green chilis
  • Topping:
  • 2 tablespoons chopped tomatoes
  • 2 tablespoons sliced black olives
  • 2 tablespoons sliced green olives
  • 2 tablespoons chopped  cilantro
  • 1/2 avocodo, diced

Directions

  1. Preheat oven to 350 degrees F.
  2. Whisk egg whites and ground chipotle pepper together.  Set aside.  In a small heated skillet, pour 1/2 cup of egg whites.  Swirl pan over the heated oven and cook for about 2 minutes.  Flip "pancake" and cook for a little under a minute.  Set aside.  Do this 6 times.
  3. In a large skillet, over medium heat, cook onions, garlic powder, and chili powder until onions are tender.  Add ground beef and cook until done. Add remainining filling ingredients.  Heat on simmer.
  4. In the bottom of a small baking dish, spread 1/2 cup of enchilada sauce.  With a slotted spoon, spoon in 1/6 of the ground beef mixture into one of the "tortillas".  Wrap the "tortilla" and place in the dish.  Do this six times.  Spoon remaining enchilada sauce over the wraps.
  5. Cook for 30 minutes.
  6. Remove from heat and let set for 20 minutes.
  7. Garnish with tomates, avocado,  cilantro, green olives, and black olives.
  8. Enjoy!
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