Mexi Enchiladas

Can use Grass-fed ground beef, Organic shredded or diced chicken

• brown the beef or poach the chicken---set aside to cool

Mix:

• 1 medium onion finely chopped
• 1/2 c Full Fat Greek yogurt or sour cream (grass-fed is best!)
• 1 c cheddar cheese grated (grass-fed is best!)
• 2 T cilantro chopped
• 1 tsp salt, 1/4 tsp pepper

Add meat to the above mixture and mix.  Set aside.

Mix:

1 c organic tomato sauce (no sugar added)

1/2 c green pepper finely chopped

1 container of green chilies or 1 jalapeno finely chopped

2 T chili powder or taco seasoning (clean-no MSG)

1 clove of garlic minced

1/2 tsp ground cumin

1 tsp oregano

2/3 c water

Cook for 15 minutes on medium heat or until the peppers are soft.  Let cool.

Dip sprouted grain or gluten free tortillas in sauce and put meat mixture inside.  Roll up and place in a baking dish in a single layer.  Continue until all mixture is used (amount per tortilla varies on size).  Pour the remaining sauce over the rolled up tortillas.  Bake for 20-30 minutes until hot and bubbly.  

Optional:  add more cheese on top, or shredded lettuce or cabbage to serve!  Fresh sliced avocados is a great addition on the side!

Makes 4 servings

Discovered in an old recipe box....I forget who gave it to me!