I have decided to get back into the habit of posting recipes every week. Last night’s dinner was my inspiration for today’s selection.
I don’t do well eating carbs. My recent trip to Michigan, filled with midwestern breads, rolls, potatoes, and–most importantly!–potato salads satisfied my need for nostalgia, but left me 8 pounds heavier than when I had left.
Back at home, I found that my intense craving for Tex-Mex food was at odds with my need to get back on track with eating low-carb. Fortunately, I found this recipe, which involves tortillas made from eggs and almond flour. The tortillas do taste “eggy,” but within the casserole, they are excellent.
This dish is also gluten free. Unfortunately, it does involve a lot of cheese, so it is not Paleo. It could easily be adapted to be vegetarian, but substituting beans or mixed vegetables for the chorizo.
Here is my adaptation of the recipe:
8-10 Low Carb Tortillas
1 small tube browned chorizo
2 cups shredded cheese
2 tablespoons butter
3 ounces brick style cream cheese (1/2 of brick)
1 cup broth
1/2 cup sour cream
2 rings cut off of a habernero pepper, finely chopped
Chipotle Pepper (ground)
To Make the Tortillas
4 eggs, beaten
3 tablespoons water
1/2 cup almond flour
2 tablespoons plus 2 teaspoons ground flaxseed
4 teaspoons grated parmesan
Dash sea salt
Generous dash chipotle pepper (ground)
1. Whisk ingredients together to make batter.
2. Pour batter in a thin layer on greased skillet. Spread to make a tortilla approximately 6 inches across. DO NOT POUR TOO THICKLY!
3. Cook over medium heat until tortilla begins to set. Flip and cook until done.
4. Makes 8-10 tortillas.
To Make Casserole
1. Preheat oven to 350 degrees. Grease casserole dish.
2. Mix chorizo and 1 cup cheese in large bowl.
3. Divide mixture evenly and roll up in tortillas and place seam side down in casserole dish.
4. In the skillet, with remaining juices from chorizo, melt butter, stir in cream cheese and cook on low until melted, about 1 to 2 minutes.
5. Stir in broth and simmer over medium heat, whisking until smooth and slightly thickened and bubbly, stirring frequently.
6. Stir in sour cream, habernero, and chipotle pepper to taste. Heat until warm.
7. Pour sauce over enchiladas in casserole dish. Top with remaining cheese.
8. Cook for 25 minutes or until bubbly.