I made a goal this week of making some wonderful mexican meals and since we are now done with the week, I can officially say that it was a huge success. The biggest success of the week? My enchiladas and rice. This meal was packed full of amazing flavors, textures and spices. It was perfection on my paleo plate. And of course, the “Whole Family” loved it.
I found this recipe on the Fast Paleo website, made some tweaks of course, and created a mexican masterpiece!
Here’s what you need to make enchiladas for 5 (2 enchiladas each):
10 outer leaves of cabbage
1 pound of meat (I used leftover spicy roast, but ground beef or chicken would work great too)
2 tbsp minced garlic
Enchilada sauce (see recipe below)
Here’s what you do:
1. Preheat oven to 350 degrees.
2. Bring a pot of water to a boil, add in cabbage leaves and turn off heat.
3. Brown meat with garlic and set aside.
4. Make enchilada sauce.
Directions for enchilada sauce:
1 tbsp cayenne pepper (If your family is sensitive to heat, lower this to 1/2 tbsp pepper)
1 cup veggie broth
6 oz tomato paste
1/2 tsp oregano
1/2 tsp comino
1/2 tsp sea salt
2 tbsp olive oil
Combine all of these ingredients in a saucepan and heat through.
5. Put a spoonful of meat in each cabbage leaf. Roll the leaves and place in a baking dish.
6. Cover rolls with enchilada sauce and put dish in the oven for 20 minutes.
Of all the meals I have made up to now I have to say this is the one that has the most flavor, the most umph, the most WOW factor. Everyone loved it and everyone wants to eat it again. I call that a great “Whole Mexican Family” meal. Make it. Your whole family will thank you.