Beef Enchiladas Verdes
The homemade low carb tortilla is the missing piece.
I’ve been experimenting with the low carb version of things for about 10 years now: pizza crusts, tots, risotto, you name it, I’ve got a recipe for it.
I don’t know why it never occurred to me to do a low carb tortilla.
I have missed my beloved enchiladas.
[Shout out to Gluten Free Goddess Karina Allrich, who’s Turkey and Sweet Potato Enchiladas recipe is a major favorite over here, but I haven’t made it in years b/c I don’t eat corn tortillas anymore.]
I’m obsessed with my recipe for Lime Salsa Verde. It’s bright, light, and summertime in a salsa. The original recipe for my Lime Salsa Verde is on my website (pair it with pan-fried cheese for a taste sensation).
So I had leftover salsa and wondered how a pot roast would taste cooked in it. The answer is: really damn good.
But what if we turned that pot roast meat into a filling for enchiladas? And… what if we add more Lime Salsa Verde and CHEESE to said enchiladas?
We just need some low carb tortillas.
Good thing I was already tinkering on a recipe for low carb egg noodles that I never published. As I was eating them, I thought, “These are nowhere near the likeness for noodles…but what if I turned them into tortillas?”
And my Eureka moment went off like fireworks in my pea brain.
Side note: It’s a lot easier to have flashes of inspiration when you don’t eat processed carbs, in case you were wondering.
So here are all the components so you can make Beef Enchiladas Verdes. You will love this dish, and every last component is something you could use in another recipe, so it’s multipurpose (I give value for your subscription dollars)!
A big thank you goes out to my paid subscribers who are the ones responsible for me being able to put out all the content that I do.
So here we go…
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