EPIC Green Chili Enchiladas, these are gluten free and dairy free. Cheese may be added if you have cheese eaters at your house.
I am no professional photographer or recipe writer, but people beg me to share my recipes anyway.
- 3 Tsp Epic tallow or Lard
- 1 Yellow onion
- 2 dozen ORGANIC Corn Tortillas
- 2 cups Fresh or frozen green chili
- 1 pound Grass fed beef
- 2 cup Coconut milk or dairy free alternative
- 2 tsp Sea Salt
- 2 tsp Garlic Powder
- 1/2 tsp Cumin
Preheat oven to 425 degrees.
This isn't my house or my oven but it sure is nice isn't it?
Don't worry the rest of this mess belongs to me
Melt 1 tablespoon of Epic cooking oil in your pan. Chop and brown the onion on medium heat.
*Use cast iron or stainless steel cookware to avoid chemicals in non-stick cookware
Peel and seed your green chili. I use 8 mild and 2 hot. Wear gloves or you will cry when you take your contacts out later.
If you are using frozen and peeled green chili, no worries you are good to go. Put the chili in a food processor or blender and give it a few quick pulses to chop it up into a thick soup puree.
You can buy bags of frozen green chili at the grocery store.
Add your ground beef to the browning onion and brown the meat. Season with 1 tsp salt and 1 tsp garlic powder.
Making the sauce...
Grab a bowl and dump your thick chili puree in and add 2 cups of full-fat coconut milk or unsweetened dairy alternative. NOW I usually have plain almond milk on hand but opppps we were out. I was scared, really scared, to use the coconut milk BUT you can't taste the coconut and it made it really creamy
Stir is up! Add in 1 tsp of salt and garlic powder. Add in 1/2 tsp of cumin.
Please note that I am a garlic freak and I add much more to my sauce, in fact, I keep adding until it tastes good to me. Don't be afraid to add more seasoning I give you permission.
This is where I multitask and brown meat, make the sauce, and soften tortillas. Ok maybe this isn't me multitasking but it could be, right?
Heat your griddle or pan and bust out the lard again. Melt one tablespoon. Start softening the tortillas. They just need a light coating of oil and they should be floppy, not crispy.
Grease a baking dish with a little more lard and start to layer. My pan holds 6 tortillas per later. Start with one layer of tortilla, add some meat, and top with some sauce. REPEAT, keep layering until you have 3 layers and end with the rest of your sauce.
Pop that bad boy in the oven for 30 minutes so that all the flavors can mingle. Cool for 5 minutes and enjoy. Serve with a side of refried beans, lettuce, and tomato.
I hope you enjoy these gluten free/dairy free green enchiladas. They are delicious and I try to use only fresh, organic, grass-fed, sustainable products when they are available to me. I ALWAYS use organic corn in order to avoid pesticide toxins and GMO's. Fresh green chili is very difficult to find organic and sometimes you just need green chili, so I use non-organic.
I did notice that my other recipes have disappeared and that is because the program I used to create them has gone out of business. I will try to repost them ASAP!