I was really going to try to start off 2017 dairy free. Mostly because I have to be dairy free for 7 days for a “lactose intolerance” test that I will get charged for if I don’t return it in 14 days but also because I feel like cheese doesn’t really coordinate well with my new “healthy” goal list for this year.
But, then husband said he wanted enchiladas and I just happened to have all the things I needed to make them. Including cheese. You can’t possibly eat enchiladas with ZERO cheese –so here we are. I did purchase dairy free cheese – but I’m pretty sure it’s made out of plastic, so it’s probably no better for me than the actual real live cheese.
It’s hard to believe that another year has come and gone, and yet I haven’t aged a day. 😉 Does it take anyone else approximately 6 months to get used to writing the correct year? 2017. That’s going to take some getting used to.
My goals this year are set in order to allow me to achieve the things I really want out of life: good health and a house. Sorry, I’m not one of those people who just needs health and happiness to feel fulfilled. I also need my name on a mortgage. So, I will be focusing my goals on building financial health (spending wisely and saving lots) and really cleaning up my diet with the main focus being gluten and soda. I’m not naive enough to think that I’ll spend the next 12 months eating lettuce wrapped sandwiches, drinking water and counting pennies. BUT, I think that small efforts consistently can help me achieve my overall goals. Now let me take another sip of this vodka tonic. (C’mon – I had to cut a lime for the food photo, what else was I supposed to do with it but put it in a glass of vodka?)
Another goal is to create a new recipe EVERY SINGLE WEEK. This will keep my creativity fresh and exercised. So i’m starting strong with this BRAND SPANKIN NEW recipe! Which is actually so easy that it probably isn’t anything to be excited for. But, it’s been a while since I have shared a recipe so I’m pretty darn excited about it. And, it tastes really delicious so there’s that…
Shredded Beef Enchiladas
For the Beef
1.5lb beef chuck roast
1 tbs chipotle adobo sauce + 1 chipotle pepper
¼ cup enchilada sauce (For this recipe I used Frontera Red Chile Enchilada Sauce)
1 tsp sea salt, black pepper, garlic and cumin (divided)
For the Enchiladas
5 tortillas of your choice (I used Siete Foods grain free/gluten free tortillas)
(1) 4oz can diced green chiles
¼ red onion, finely chopped.
(2) 8oz packages of enchilada sauce (includes the ¼ cup used above)
¼ cup shredded cheese
2 tbs cilantro
Sour cream (optional)
What to Do
- Make your beef. Pour ¼ cup enchilada sauce on the bottom of your crockpot. Place your chuck roast in the pot and season with ½ tsp of salt, pepper, garlic and cumin. Using tongs (or your hands, if you roll that way), flip the beef over and season the other side. Then, add your chipotle pepper and adobo sauce. Cook on high for 4 hours or low for 8 hours then shred your beef using two forks. Set aside.
- Preheat oven to 350.
- Heat 2 tbs olive oil in a medium pan over medium heat then add your onions and green chiles. Allow the onions to soften for a few minutes then add your shredded beef and mix well.
- Time to make your enchiladas! Pour a small amount of enchilada sauce in the bottom of a baking pan (I used a small square baking dish). Then, grab a plate from your cabinet and pour some sauce on the plate as well (trust me).
- Place a tortilla on the plate of sauce, then turn to coat opposite side. I saw this trick on someone else’s blog and it is GENIUS. If using a gluten free tortilla, this is a necessary step – the added moisture on the tortillas helps them to soften during the cooking process. You want the tortilla to be fully coated in sauce. Then, take a spoonful of the beef, onion & pepper mixture and place it in the tortilla, fold it up then place in the baking dish. (Up against the edge, to make room for more!) Gluten free tortillas aren’t as “flexible” as their flour filled cousin so they may start to fall apartment as you manipulate them – that’s OK. They will soften up while they cook! You may need more tortilla depending on the size of your baking dish. Mine was probably a 6 x 6 dish, maybe 8×8 I don’t know – I didn’t have my pink measuring tape on hand. BTW. Did you know the yellow tape measures work just as well as the pink ones? My brother told me that recently. Who knew.) Repeat until your dish is full and your pan of beef is empty.
- Pour the remaining enchilada sauce on top of the tortillas and then top with your desired amount of cheese.
- Bake for 37 minutes — until cheese is melted and sauce is bubbling.
- Garnish your enchiladas with a pinch of cilantro, shredded lettuce (to make them healthier) and if you so desire, some sour cream. I did. This is now the second day in a row that I will need to re-start my 7 day no dairy count. Shit.
I hope you enjoy! Also, on a side note – these would be totally delicious with shredded chicken or ground beef, also.
If you try this recipe – let me know what you think! Comment below or tag me on Instagram (#ahealthybalanceblog).