5.00 6 Ratings

Grain Free Sweet & Savory Enchiladas

Name: Grain Free Sweet & Savory Enchiladas
Prep time: 45 min
Cook time: 90 min
Total time: 135 min
Yield: 4
Ingredients: 1 package Grain Free Almond and Cassava Flour Tortillas; 1 pound Ground Turkey; ½ White onion, diced small; 3 Garlic Cloves, minced; 1 Carrot, peeled and small diced; ½ Granny Smith Apple, small diced; 1 Gold Potato, Peeled and small diced; 2 tbsp Chopped Pecans; 3 tbsp Dried Cranberries; 2 tbsp Raisins; ½ c Pineapple Juice; 3 tbsp Avocado Oil; Salt and Pepper; 1 quart Chicken Stock 3 Guajillo Peppers, rinsed and seeded; 2 Ancho Peppers, rinsed and seeded 1 Onion, small diced 4 Garlic Cloves, minced; 1 can Crushed Tomatoes; ¼ c Raisins; ¼ c Almond Butter; 1 tsp Cumin Seeds; 2 Cloves; 1 Bayleaf; 1 Cinnamon Stick; 1 c Dark Chocolate 75%, coarsely chopped; 2 tbsp Sesame seeds; ½ c Dark Agave Nectar; Mexican Queso Fresco, thinly sliced white pickled onion (lime juice)

dairy free•
gluten free•
grain free•
soy free

90 min

We know that the yellow brick road leads to The Emerald City of Oz, but maybe—just maybe—we can click our ruby red slippers, so it can take us to Jalisco, Mexico instead this time. Why, you ask? Well, our very own Chef Scarleth has been relishing in her childhood memories of trips to Mexico by recreating the Sweet and; Savory Enchiladas that originate from Jalisco. This nostalgic recipe fills a Grain Free Almond Flour Tortilla with a turkey picadillo and tops it off with a sweet and savory mole negro sauce that is made with almond butter, dark chocolate, cinnamon, raisons, chicken stock, peppers, garlic, and onions. This dish wouldn’t bring back memories without crumbled queso fresco crumbled on top, of course. There’s no place like home afterall, right? Enjoy!

Ingredients

1 package Grain Free Almond and Cassava Flour Tortillas
1 pound Ground Turkey
½ White onion, diced small
3 Garlic Cloves, minced
1 Carrot, peeled and small diced
½ Granny Smith Apple, small diced
1 Gold Potato, Peeled and small diced
2 tbsp Chopped Pecans
3 tbsp Dried Cranberries
2 tbsp Raisins
½ c Pineapple Juice
3 tbsp Avocado Oil
Salt and Pepper
1 quart Chicken Stock 3 Guajillo Peppers, rinsed and seeded
2 Ancho Peppers, rinsed and seeded 1 Onion, small diced 4 Garlic Cloves, minced
1 can Crushed Tomatoes
¼ c Raisins
¼ c Almond Butter
1 tsp Cumin Seeds
2 Cloves
1 Bayleaf
1 Cinnamon Stick
1 c Dark Chocolate 75%, coarsely chopped
2 tbsp Sesame seeds
½ c Dark Agave Nectar
Mexican Queso Fresco, thinly sliced white pickled onion (lime juice)

Products Used

Grain Free Almond Flour Tortillas

Directions

Step 1
For mole: In a large pot, add oil, onions and garlic and cook until aromatic
Step 2
Add rinsed and seeded chiles
Step 3
Add chicken stock—once simmering—add all ingredients except chocolate
Step 4
Cook until peppers are tender, then remove cinnamon stick and bayleaf and blend until smooth
Step 5
Return to heat and add chocolate
Step 6
Cook on medium low heat for 1 to 2 hours until color deepens
Step 7
Season with salt and pepper to taste
Step 8
Keep warm
Step 9
Slice onion thinly and toss with 1 lime juice, set aside
Step 10
For picadillo: Heat a skillet over medium heat
Step 11
Add oil, garlic and onions and cook until translucent
Step 12
Add turkey and break apart
Step 13
Add all other ingredients and cook together on medium low for 20 mins
Step 14
To assemble: Heat tortillas on a skillet and then pass tortilla through mole, coating lightly each tortilla
Step 15
Fill tortillas with turkey picadillo and roll
Step 16
Top enchiladas with more mole sauce, Mexican queso fresco and white pickled onion