Primal Enchiladas

Primal Enchilada with roast beef and cheddar and side salad - YUM!

I made homemade primal enchiladas last night and they were delicious! Why are they considered primal?? Because the tortilla used is not wheat, flour, corn, or any other grain.  They are actually egg crepes - and they are WONDERFUL! 

I had never made crepes before this recipe, and did not think they would stand up to the folding and abuse of filling and transferring them to the pan, but I was very pleasantly surprised. Now the original recipe I read called for ONLY using the egg whites.  That for me would take a lot more practice, as they are very flimsy and more easy to tear.  However adding 2 or 3 yolks into the mixture gives added strength and does just fine. 

I used leftover roast, chopped up fine (thanks, Ma), and sauce that I made up myself and shredded cheddar for the filling. Below are the ingredients and approximate amounts, since I didn't really measure anything :P

Enchilada Sauce
28 oz can crushed tomatoes (or roasted tomatoes, mixed in blender)
2-3 Tbsp minced dry onion (or 1/2 small onion chopped fine)
2 Tbsp chili powder
2 tsp red (cayenne) pepper
4-5 cloves garlic, minced
1 small can green chilis

Mix together well and set aside.


Egg Crepes (Tortillas)
3 whole large eggs
5 additional egg whites
1/2 cup whole milk or half & half

Mix well.  Heat to medium heat a skillet.  Spray will with non-stick spray.  Pour small amount of egg mixture into skillet and tilt to spread and cover bottom.  Let cook for approximately 1 minute.  Cover the skillet with a lid and cook another 30 seconds.  Slide with spatula onto plate to keep until ready to fill.  Use rest of egg mixture making another 5-7 'tortillas'.


Filling:
Take approx. 1-1/2 cups of the sauce mixture and put in skillet that you'd used for the crepes.  Stir in the meat you have selected to use in your filling.  I have used chicken, roast, and ground beef - all of which are delicious.  Stir mixture and heat until liquid reduces and sauce is thickness desired.


Putting it together:
Grease 9x13 pan.  Spread small amount of sauce in the bottom.  Take an empty plate and spread out a crepe.  Put small spoonful of filling onto crepe and sprinkle with cheddar cheese.  Fold sides of crepe in slightly and then roll from opposite end to close. Place folded enchilada into pan on top of sauce.  Continue making enchiladas until crepes are gone/pan is full.  Pour remaining sauce over enchiladas and spoon leftover filling in between enchiladas for yummy goodness.  Sprinkle entire pan with shredded cheese.  Cover with foil and bake in 350 oven for 30 minutes.  I like to take off foil then and bake another 5 minutes or just turn on broiler to brown up the tops for a couple minutes.

ENJOY!!  :)