23 Jan This Fit Life “Enchiladas”
I absolutely love Mexican food. Especially Tex-Mex…to be exact. Now, some may argue that Tex-Mex isn’t “real” Mexican food…but I’m from Texas and where I come from – it most definitely is!
Unfortunately, you can’t get Tex Mex here in Germany…so…I have to make it myself.
I love the smell of the spices – the way they tickle your nose. And the colors – the rich browns of the cumin and the deep reds of the chili powder and paprika. The zing of the salsa and the slight burn on your lips…the startling spiciness of the jewel-green jalapenos…the smooth-creaminess of the avocado…the crunch of the salty tortilla chips…and let’s not forget the margaritas!
Even though it is 6:30 AM right now, I am seriously making myself hungry for a taco and a margarita- is that so wrong?
(Side note – eating tortilla chips and drinking a margarita would be a definite cheat meal for me. Which is okay! As long as it’s in moderation! Balance, right?!?)
I could eat cheesy enchiladas and crunchy tacos every week…but… then my pants wouldn’t fit…which would suck. So…I’m going to give you some tips on how to cook a Mexican meal for your family in a healthier way PLUS…
I’m going to share with you a brand-spankin’ new Paleo recipe I came up with for enchiladas.
Are you ready? I thought so…
- use lean ground turkey meat instead of beef
- lose the tortillas – make a taco salad or fajita salad instead
- if you cannot part with your tortillas, get whole wheat tortillas or corn tortillas instead. You can also make these: https://paleoglutenfree.com/recipes/best-ever-5-minute-cassava-flour-tortillas/
- ditch the tortilla chips – but if you must have them – get baked tortilla chips OR even better yet – make them yourself!
– All you need is corn tortillas slices into triangles, sea salt and black pepper.
– Pop them in the oven at 400 F for about 10 minutes until they are crispy
- I have found plantain chips that are absolutely delicious and I use these in lieu of tortilla chips with my Mexican-inspired dishes:
- Eliminate the cheese or go easy on it
- Use plain Greek yogurt instead of sour cream
- Make your own seasonings and sauces (It’s easy – I promise!)
- get organic salsa or make your own
- and here’s a bonus for you – how to make a “skinny” margarita!!!
- Kosher salt or coarsely ground sea salt
- 2 ounces (¼ cup) silver tequila
- 1 ½ ounces (3 tablespoons/about 1 ½ small limes) fresh lime juice
- 1 ounce (2 tablespoons/about ½ of a medium orange) fresh orange juice
- 1 teaspoon light agave nectar
- 1 lime wedge or round, for garnish
- Pour a layer of salt onto a small plate (preferably one just slightly larger than the top of your margarita glass). Slice off a small piece of lime and run the wet edge of the slice along half of the rim of your glass. Dip the top of the glass into the salt at a 45-degree angle and roll it from side to side to catch the salt. Add ice cubes to your glass and set it aside.
- Fill a small cocktail shaker with ice. Pour in the tequila, freshly squeezed lime and orange juice and agave nectar. Put on the lid and shake for 30 seconds. Strain the liquid into your glass and garnish with a slice of lime.
And now….for the main event….
This Fit Life Paleo “Enchiladas”
Ingredients for Enchilada Sauce
- 1 can tomato sauce
- 1 1/2 cup veggie or chicken broth
- 2 TBSP chili powder
- 1/2 tsp garlic powder
- 1 tsp cumin
Instructions for Enchilada Sauce
- Stir all ingredients into a sauce pan
- Bring to a boil
- Reduce heat and simmer 10-15 minute or until it reaches desired thickness
Ingredients for Enchiladas
- 1 TBSP coconut oil
- 1 1b ground turkey meat (or beef)
- 1/4 onion, diced
- 1 bell pepper, diced
- 1 head of cauliflower, riced
Instructions for Enchiladas
- Heat the coconut oil in a skillet
- Once it’s melted, add the onion
- Cook for about 3-5 minutes or until it softens
- Add the meat and brown it
- Once the meat is cooked through, add the bell peppers
- Use a 9×13 pan and spread the riced cauliflower on the bottom
- Pour the meat mixture on top
- Pour the enchilada sauce on top of the layers, taking care to cover everything
- Bake in the oven at 350F (175C) for 25-30 minutes
- Eat and Enjoy
– garnish with cilantro
– dollop of plain Greek yogurt
-slices of avocado
-put the “enchiladas” on bed of lettuce and you’ll have “enchilada” salad – add your favorite veggies to the salad
I would absolutely LOVE to hear from you!!!
What is your favorite Mexican dish? How can you make it healthier? What did you think of This Fit Life “Enchiladas”?
Drop a comment!
Cheers to Balance,
*There are some affiliate links. I may be compensated in some way. I appreciate your support of This Fit Life in this way