It’s that time again….. You know your stomach is full of water, excess food, salt and carbs. It’s time to switch your eating back to low carb, low sodium, and proper food portions. I found a recipe for Paleo Enchiladas BUT I wasn’t happy with some of the ingredients (like corn tortillas) so I’ve made some minor changes. Paleo is all about less grains and more about all natural no processing. This recipe should help you shed that access water weight from the weekend and get back to your old self in no time!!
Ingredients for Paleo Enchiladas
1 poblano chile, cut into small pieces
2 red bell peppers, cut into matchsticks
1/2 head of cauliflower, cut into 1/2-inch chunks
1 small sweet potato, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
1 medium onion, halved and slivered
1 cup corn kernels, fresh or frozen (optional)
3 T heat-safe oil like grapeseed or coconut
1 1/2 tsp ground cumin
2 garlic cloves, minced
salt and black pepper
1/2 cup chopped fresh cilantro
2 cups homemade or store bought salsa/pico de gallo
2 ounces baby spinach leaves (about 2 big handfuls)
9-10 corn tortillas, halved – I took this out and used thin sliced Sweet Potatoes – Use enough sweet potatoes for 3 layers
2 cups shredded cheese (optional) – I used vegan cheese instead.
Thinly sliced scallions (green onions) for garnish, if desired
Directions for Low Carb Enchiladas
Preheat the oven to 425 degrees F. Lightly oil a large shallow roasting pan or rimmed cookie sheet.
Place poblanos, red bell peppers, cauliflower, sweet potato, onion, and corn kernels onto cookie sheet. Drizzle oil (I prefer to spray olive oil, you use less) and sprinkle the cumin and minced garlic over top. Add a generous pinch or two of salt and black pepper, then use your hands to mix everything together. After everything is coated well, spread the vegetables evenly in the pan. Roast for 30-40 minutes until vegetables are tender and begin to brown in spots. Stir or shake the pan every 10 minutes for even roasting. Remove pan from oven and reduce oven temperature to 350 degrees F.
Prepare an 8x8x2 or 9x9x2-inch square baking pan with nonstick spray. In a small bowl, stir the cilantro into the salsa. Spread 1/4 cup of salsa into the bottom of the baking pan. Add a layer of tortilla pieces (or thinly sliced sweet potato), to completely cover the salsa. Top with 1/3 of the vegetables, a handful of spinach, and 1/3 of the cheese. Make a second layer of tortilla, salsa, vegetables, spinach, and cheese. Top with with a layer of tortillas or sweet potatoes, salsa, vegetables, and cheese. Cover with aluminum foil.
Bake for 20 minutes. Remove the foil and bake another 10 minutes, until cheese is melted and everything is heated through.
Let it sit for 5 minutes and cut into squares. Serve with sprinkle of sliced scallions.
The way to keep this strictly Paleo Enchiladas is to keep the dairy out and the carbs from vegetables. Using a low carb recipe at night every other day is a good way to slowly cut down on your night time carbs. Once you’ve adjusted, then try doing paleo dinners 5 nights out of the week. This mixed with some killer workout routines from Body Burn Online will help you get lean FAST.