Made Paleo Enchiladas (294/366)

294PEnchiladasTop “Looks like it’s #RallyEnchiladas time in San Francisco.”
~ SF Giants on CSN (@CSNGiants)

 

Tomorrow, our beloved pitcher Ryan Vogelsong takes the mound against the Cincinnati Reds.  The Bay Area recently found out his good luck pre-game meal is always enchiladas, and since the power of the fandom was unleashed with the #RallyZito campaign and Barry pitched an incredible game last night, we’re at it again tonight with some RALLY ENCHILADAS for Vogey.  But an excuse to make a new recipe is almost always also a *great* excuse to make a new Paleo recipe.  So tonight I’m going for not just any enchiladas, but Paleo ones.  Let’s get started!

I scoured the Internet trying to find some good ideas for Paleo enchiladas, and “paleo tortillas” or tortilla alternatives.  The few tortilla recipes seem kind of hit-or-miss; and there are lots of “enchilada bakes” out there, skipping the tortillas altogether, but to me, a casserole just isn’t the same thing.  The tortilla replacement I found that sounded the best to me was sweet potato slices, cut thin on a mandoline and then lightly pan fried just so they’d be pliable.
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For the filling, I’m basing my enchiladas on this recipe I found, with a few tweaks.  One is that since I already had to slice and fry sweet potatoes for my tortillas, I didn’t want to have to bother with making my own salsa verde, so I used the Trader Joe’s brand, which is fantastic (if you don’t have a TJ’s near you, the Herdez Salsa Verde is good, too).  Score!  I love how this recipe uses pre-cooked rotisserie chicken, which also helps it come together quickly.  I mixed the filling ingredients together – paleo mayo (the stuff at most grocery stores use mainly soybean and/or canola oils – look for one with healthier oils or make it yourself), microwaved and mashed sweet potato scraps, some coconut milk, chicken broth, and seasonings.  I also chopped up some onion and added it to the chicken I had shredded.
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Then I combined it all.  Yum.  I used two kinds of sweet potatoes, in case you were wondering what the orange in the mixture is – I used the scraps from the ones I sliced, and also had some leftovers I wanted to use up.  The more the merrier!
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I spread a thin layer of my salsa verde in the bottom of my baking dish to keep the enchiladas from sticking and then got to rolling.
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It really wasn’t as difficult as I thought it might be to use three sweet potato slices together as a tortilla – I just overlapped them in my palm, spread some filling on, and rolled them up!  Om nom nom.
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After getting all my enchiladas in the pan (I actually had more filling and sweet potato and filled another, small pan on the side as well), I topped the beauties with more salsa verde to keep them from drying out or burning in the oven.  Then in they went, just long enough to warm through.
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The payoff:
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Oh, MAN these are GOOD.  These are probably my most favorite enchiladas ever.  Yes, I know they’re not *traditional* ones, but they are SO.  DARN.  DELICIOUS.  The sweet potatoes do take a bit longer to prep for this, but if you have everything else ready to go before you start to fry the slices, it’s really not that bad.  And seriously, the return on investment is OUTSTANDING; I would take these sweet potato wraps over tortillas any day – they add so much more to this dish!  Make these as soon as you can, and stay VogelSTRONG!  Let’s go, Giants!!!

 

Related Links:
Swissmar Borner V-1001 V-Slicer Plus Mandoline on Amazon.com
Trader Joe’s Salsa Verde on Amazon.com
Herdez Salsa Verde, 16 oz. on Amazon.com

 

Silly FTC disclaimer: This post contains affiliate program links, which don’t cost you anything more, but through which I’ll earn a few cents if you make purchases.  Thanks!

Comments
2 Responses to “Made Paleo Enchiladas (294/366)”
  1. Ying says:

    Yes! Yes! Yes!
    Yum! Yum! Yum!
    Guess you didn’t get the message that I’m Vogey’s official taster and should have tried this for him. Oh, well, and now he’s switched to something else for his pre-game snack.

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