I hope everyone had a wonderful Thanksgiving. Less than a week ago we were sitting down to a turkey dinner stuffing
ourselves. Now it feels so far removed. Christmas is in the forefront. Everyone has forgotten about Thanksgiving– unless you still have some leftover turkey hanging around. I have a great recipe if you put some in the freezer not sure what you would do with it. Your family will never know this is the leftover turkey unless you tell them. I made my own Tortillas so they are Paleo friendly. They were not hard to make and tasted delicious. By the time I was on my fourth attempt they were coming out beautiful. The first ones didn’t look too good but they tasted great.
Filling
3 cups of cooked turkey (you can also use cooked chicken, pork, beef–whatever you have on hand)
12 to 14 oz. of Enchilada sauce (additional sauce needed to coat the cooking dish and to cover the enchiladas)
1 diced onion
16 oz. of shredded Mexican Blend Cheese
Place the turkey (or other cooked meat) in a saucepan with the Enchilada sauce and simmer for an hour. Use a fork to work the sauce into the meat.
Tortillas
1/2 cup of canned coconut milk
Pinch of salt
2 tablespoons of coconut flour
3 eggs, beaten
Whisk together the coconut milk, salt, coconut flour and eggs in a medium bowl. The mixture should be smooth. Heat a skillet on Medium. Place enough of the batter in the pan to make a tortilla, rolling the liquid around to make the tortilla as flat as possible. Cook for a minute on each side.
Put additional enchilada sauce in an 8 X 8 inch pan. Dredge the tortilla through the sauce and fill the inside with 4 oz. of the meat mixture, diced onions and Mexican cheese. Roll up and place the filled tortilla in the pan with the seam on the bottom. Repeat until all of the tortillas are filled. Cover with additional enchilada sauce and cheese. Bake in a 350 degree oven for 25 minutes. Serve with a salad for a really filling, and healthy, meal.
Until next time…From our Butcher Block to your Table.
