My Favorite Enchiladas

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After living in New Mexico off and on for 3 years, I have a profound love of enchiladas. These are dairy-free and truly taste delicious. Feel free to top with grass-fed grated cheddar before baking for that cheesy feel if you gut can tolerate it.

FOR THE ENCHILADAS

  • 1 pound pastured ground beef OR 3 cups cooked pinto beans

  • 3 tablespoons olive oil

  • 1/2 teaspoon each: cumin and coriander

  • 1/4 teaspoon oregano

  • salt and pepper to taste

  • 1 onion, diced

  • 1 red pepper, diced

  • 1 avocado, diced

  • 1/4 cup fresh cilantro, chopped

  • 8 tortillas (corn or almond)

FOR THE ENCHILADA SAUCE

  • 3 tablespoons olive oil

  • 1 onion, diced

  • 4 cloves garlic, minced

  • 2 cups tomato sauce

  • 2 cups chicken broth

  • 1 tablespoon chili powder (or more if you like it spicy)

  • 1 teaspoon paprika

  • 1/2 teaspoon each: coriander, cumin and oregano

  • Salt to taste

To make the enchilada sauce, heat olive oil in a saucepan over medium heat.

Sauté the onion and garlic for 5 minutes. Add in the remaining ingredients except the salt and bring to a boil. Reduce the heat and simmer for 15-20 minutes, until the sauce has thickened. Season to taste with salt. If desired, use an immersion blender to puree the onion and garlic into the sauce.

Meanwhile, olive oil in a large skillet over medium heat. Add the onion and pepper and sauté for 5 minutes. Stir in the ground beef or beans and season with cumin, coriander, oregano, salt and pepper.

Cook until the meat / beans are browned then set aside.

Preheat the oven to 350 degrees.

Coat the bottom of a 9x13-inch baking dish with a thin layer of the enchilada sauce.

Dip each tortilla in enchilada sauce before you fill it.

Place a dipped tortilla in the baking dish and fill it with 3 tablespoons of the meat mixture. Roll it over.

Keep putting tortillas in the baking dish, filling them, and rolling them up side by side.

Once they are all filled, cover them with the remaining sauce and bake for 15 minutes.

Serve immediately topped with avocado and cilantro.

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