PALEO ENCHILADAS – Remi's Recipes Ep. 5

Hope you enjoy this dish!

Here’s the full recipe:

FOR THE FILLING:
• 1.5 – 2 lbs of ground beef or meat of choice
• Chili Powder
• Cumin
• Oregano
• Salt & Pepper
• 1/4 red onion

Turn the stove onto medium heat and put avocado oil on the pan. Then place your meat in the pan and coat it with all the seasonings. You can also put garlic. Let it cook for 12-16 minutes and move around the meat throughout the process to allow it to cook all the way through. Towards the end, cut up the red onion and place it in the pan. Let it cook for 3-4 minutes.

FOR THE MAIN DISH:
• Enchilada sauce
• Siete Cashew Queso
• 1 packet of Siete Cassava Flour Tortillas

Place the filling into the tortilla and roll it up. Then put it in an oven safe, glass pan. Pour the enchilada sauce and cashew queso on top.

Then place this pan in an oven for 10 minutes at 350 degrees F.

FOR THE TOPPINGS:
• 2 tomatoes
• 1-2 big avocados
• 1/4 red onion
• Cilantro
• 1-2 tablespoons of Olive oil
• 3 limes
• Salt

Cut up the tomato, cilantro and red onion and place it in a bowl. Pour the juice of 2 limes and olive oil on top. Then put salt on top and mix it altogether. You can also put garlic. For the avocado, scrap out the avocado and put it in a bowl. Pour the juice of one lime on it and put salt on top. Mash the avocado.

Once the enchiladas come out of the oven, let it cool down and then put the pico de gallo and mashed avocado on top and enjoy!