Who doesn’t love beef enchiladas with a homemade green sauce!? As I’ve been eating less and less grain and cheese, I’ve been missing some of these traditional meals, like enchiladas, lasagna (up next!), and the like. So here is my version of both the traditional enchiladas, for those of you that can handle them, and a lovely deconstructed, paleo version, with all the same flavors and satisfaction. What other traditional, not always optimally healthy dishes would you like to see deconstructed? I’d love your ideas!
Deconstructed Beef Enchiladas with Roasted Tomatillo Chile Sauce
Adapted from Recipes for Divine Living
Spiced Beef Filling
1 – 1.5 pounds ground beef (I use the organic ground beef from Costco that comes in 1.34 lb packages)
1 onion, chopped
2 cloves garlic, minced
1 Tbs cumin
1 Tbs oregano
1 tsp coriander
1 tsp smoked paprika
1 tsp salt
Tomatillo Chile Sauce
1 lb tomatillos, peeled and halved
1/2 – 1 jalapeno, core removed and halved
1 poblano chile, core removed and quartered
1/2 onion, quartered
2 Tbs olive oil
2 cloves garlic
1/2 tsp salt
1 cup chicken or beef broth
Start the sauce first. Preheat the oven to 425 degrees. Put a piece of parchment or foil on a baking sheet. Mix the jalapeno, tomatillos, chile, onion, and garlic with the olive oil and salt. Distribute in an even layer on the baking sheet. Roast in the preheated oven for 30-45 minutes, stirring half way through. Put the roasted item into a blender with the broth and blend until smooth. (I doubled the tomatillo sauce recipe to freeze half of it for another day, so the roasting time took 45 minutes.)
While the tomatillos are roasting, start making the beef filling. Brown the ground beef in a skillet over medium heat, breaking up meat with a wooden spoon. When almost done, drain away the liquid and add onions, garlic, salt, and spices. Cook until onion has softened and meat is cooked through. Stir in 1/2 cup of the tomatillo sauce and simmer 2 more minutes.
So, for the deconstruced enchiladas like I ate, just top some roasted vegetables, like cauliflower, zucchini, or sweet potato, with a heap of the beef and a few tablespoons of the tomatillo sauce. Add halved cherry tomatoes and the juice of a lime wedge. Amazing!
I did make a traditional enchilada dish with half of the ingredients because I had super-tortilla-eaters at the table. If you’re so inclined, make them like this: Take 8 small flour tortillas and fill each with a quarter cup of meat and sprinkle with some cheese. I used pepper jack. Place seam side down in an oil-sprayed 8×8 baking dish. (If you are making the full recipe into enchiladas, use a 9×13 pan and 14-16 tortillas.) Pour remaining tomatillo sauce over the top of the enchiladas. Cook 350 degrees for 30 minutes, then add more cheese to the top and bake for another 10 minutes until the cheese is melted. Serve hot and top with tomatoes and lime wedges.