(Per 2 Enchiladas)
1 carb, 1 fat & 1/2 protein serving
12 Siete Almond flour tortillas (can use regular 6 inch if ok with gluten)
1 lbs 99% lean ground turkey or chicken
1 small yellow onion, sliced
Taco seasoning spices to taste (paprika, cayenne, garlic powder)
1/4 cup cashews
1 TBS nutritional yeast (regular shredded cheese if okay with dairy)
3 TBS water
1/2 cup tomato sauce, no salt added
1/2 cup salsa
1/4 tsp paprika
1/4 tsp garlic powder
1/4 cup green onion
Set oven to 350 and lightly grease 9x13 baking dish.
Make dairy free cheese sauce by combining cashews, nutritional yeast, 1/4 tsp paprika, 1/4 tsp garlic powder and water to blender or mini food processor. Blend until hummus like paste is made.
Lightly grease a cooking skillet and fully cook chicken or turkey. We spice ours with paprika, garlic powder and cayenne; no specific amount.
Add cheese mix to the turkey and stir until well combined.
In a separate greased skillet, caramelize onions until translucent and browned. They are best extra well done and really caramelized. Add to meat mixture and stir well.
Finally, make enchilada sauce by adding salsa and tomato sauce to a blender or food processor.
Blend until no longer chunky from the salsa.
Fill each tortilla with meat mixture and roll up.
Place each in baking dish and cover with enchilada sauce.
Top with green onion and bake for 10-15 minutes.
Allow to cool and enjoy!