Authentic Corn Tortilla Enchiladas: A Simple and Budget-Friendly Batch Cooking Recipe

Enchiladas are a beloved Mexican dish that can be easily prepared at home with just a few ingredients and some simple steps. They are perfect for batch cooking and can be enjoyed over multiple meals. Whether you are following a wheat-free or paleo diet or simply looking for a delicious and filling meal, these corn tortilla enchiladas are a great option.

Paleo Diet and Health Concerns

Before diving into the recipe, it's important to address some common concerns about the paleo diet. The paleo diet, which focuses on foods that were eaten by early humans, has gained popularity in recent years. However, it's not without its critics. Many health professionals argue that the paleo diet can be restrictive and may not provide a complete range of nutrients, potentially leading to health issues such as gout, inflammatory bowel disease (IBS), Crohn's disease, cardiac disease, and skin and hair problems. It can also become a religious-like obsession for some people, leading to isolation and restrictive eating habits.

A Authentic Enchilada Recipe

Despite these concerns, you can still enjoy delicious and healthy meals while following a lower carbohydrate or paleo-friendly diet. A batch of homemade corn tortilla enchiladas is a great example. These enchiladas are not only robust and satisfying, but they also come together quickly and can be made in large quantities, making them perfect for batch cooking.

Ingredients and Preparation

Ingredients

12-13 corn tortillas, 6 inches in diameter 1 lb. ground turkey, cooked and crumbled, seasoned with salt and pepper 1 29 oz. can or jar of tomato puree or crushed tomatoes (not tomato sauce) 8 oz. jack or sharp cheddar cheese, shredded 1/4 c. cooking oil (canola, sunflower, or corn, divided) 1 tsp. butter or coconut oil 1 tbsp. oregano, chopped (dried or fresh) 1 tsp. red pepper flakes 1 tsp. garlic powder 1 tsp. dried onion flakes 1/2 tsp. sea salt or kosher salt 1/4 tsp. fresh ground black pepper

Materials Needed

Low frying pan for tortillas Stock pan for sauce 9x13-inch baking pan A large board for forming enchiladas Paper towels for placement of heated tortillas Baking pan grease

Preparation Steps

Combine the seasonings (oregano, garlic, onions, red pepper flakes, salt, and black pepper) in a small bowl. Mix, and add one tablespoon of oil. Heat slowly on low heat in the pan, add tomatoes, and stir to combine. Heat gently, then add the seasoning mix and stir to combine. Stir frequently until the mixture returns to a simmer, and set aside, keeping warm. Heat a small amount of oil in a frying pan to soften the tortillas. Heat the oil for a few minutes on medium heat. Place tortillas one at a time in the oil until heated on both sides. Remove and place on paper towels, covering to keep warm. Grease a 9x13-inch baking pan with oil, butter, or coconut oil for baking. To form the enchiladas, place tortillas on a flat surface and put one tablespoon of turkey in the middle. Roll the tortilla over the filling and place it in the baking pan. Repeat with all tortillas or until the filling is used, ensuring not to overfill them. Cover the enchiladas with the prepared tomato sauce and top with shredded cheese. Bake at 350°F for about 25 to 30 minutes, or until the cheese is fully melted and the sauce is bubbling around the edges of the pan. Remove from the oven, allow to rest for about 10 minutes, and garnish with chopped green onions (scallions) and serve with sour cream, fresh cut limes, and sliced lettuce or avocado slices.

Summary

Batch cooking with corn tortilla enchiladas is a smart and healthy choice for anyone looking to enjoy delicious, budget-friendly meals. Whether you're following a paleo diet or just want a hearty and flavorful meal, these enchiladas are a tasty and easy way to satisfy your cravings. Remember, while the paleo diet can be restrictive, there are many ways to enjoy nutritious and healthful meals that are both filling and satisfying.