Enchiladas! Or are they burritos….

I used my coconut flour tortillas for this recipe and they worked VERY well. 🙂 You have to handle them gently, and roll them gently, but they taste fabulous.  So good!

The sauce is key here. I have a recipe I modified from Whole Life Nutrition. AMAZING cookbook. I just made their version a bit easier.

This recipe will feed at least 4 hungry crossfiters. 🙂 Whatever you don’t eat, use for left overs or freeze!

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Tortillas: see the coconut flour tortilla recipe on this blog.

Sauce: If you find this is a lot of sauce, just freeze what you don’t use.

  • olive oil or coconut oil for sauteeing
  • chipotle peppers in adobo sauce – 2 full peppers chopped, with some sauce. I freeze the rest that is in the can.
  • 1/2 tsp of ancho chili powder (not a must, but if you like some extra heat, add it]
  • at least six garlic cloves (I LOVE garlic)
  • 1 medium-large white or yellow (non sweet) onion
  • salt
  • 2 tbsp cumin (you can do more here, I love cumin)
  • 2 tbsp organic cocoa powder (doesn’t have to be organic…mine is, got it from the co-op. Stuff ain’t cheap, so use what you have)
  • 2 cups tomato sauce (I get the organic canned sauce from Costco)

Heat oil in pan, add garlic, onions and salt, saute until tender. Add cumin, cocoa, saute a bit more.  Add sauce and everything else…mix well. You can put this in a blender and blend till smooth – here’s the thing, watch the HEAT if you put this in a blender…you don’t want the top to blow off. So, you can let it cool while you do other stuff.

I typically don’t put it in a blender…why? It’s just another step and I don’t care if it’s chunky or not. 🙂 That’s just me though!

Filling: Get creative! I’ve put anything and everything in these. 🙂

  • 1 lb of ground pork, beef, chicken, elk…pick a meat, any meat!
  • 1 large onion – finely chopped
  • garlic (as much or as little as you want) – finely chopped
  • salt to taste
  • 1 tbsp cumin
  • 1/2 tbsp mexican oregano
  • 1 tsp cinnamon
  • juice of two limes
  • cilantro
  • mix of finely chopped veggies: carrots, zucchini, yam (this is SO GOOD), kale, etc.
  • 1 can of rinsed, drained black beans or adzuki beans (you DO NOT Have to use beans!!! Really! I like them every once in awhile, so I use them. The recipe is JUST FINE without them though)

Grab a big mixing bowl and have it ready. Preheat oven to 400 degrees.

Cook your meat of choice in a pan. Remove meat and use same pan, or, get a second pan and….heat a bit of oil and toss in your garlic and onion. Saute that for a bit, add all of the spices. Mix well, add your potatoes and get those cooking after about 5 minutes, add the rest of the veggies. When the zucchini softens, turn off heat.

Put your meat, veggie mix, beans (if you are using) in a big bowl and mix it all together. Add your limes and cilantro. Put a bit of your sauce in with the filling, mix well.

Grab a 9×13 or slightly smaller baking dish, grease with coconut oil. The size of dish will all depend on how many you are feeding. Freeze part of the filling if you like – it freezes great!

Put a bit of sauce in the pan, thinly coat.

Take a tortilla, put some filling in it and roll carefully, gently. Place in dish, seam side down. Repeat until you are done.

Pour rest of sauce over enchiladas. Cook on 400 for 45-55 minutes. Enjoy!


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I'm a personal trainer, coach, CrossFitter, food lover, terrible singer, step-monster, wife, amateur chef, and coffee & tequila addicted. And we've just scratched the surface.

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