CORE PLAN

Serves 4-6

 

Enchilada Sauce:

 

2 tablespoons grapeseed oil

1/4 cup chili powder

1 1/2 cups organic chicken stock

6 ounces organic tomato paste

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

1/4 teaspoon sea salt

 

Directions

 

In a medium saucepan heat oiland chili powder for about 30 seconds. Add remaining ingredients. Bring to a boil, reduce heat to low and cook for 10-15 minutes. Adjust the seasonings as desired.

 

Enchiladas:

 

2 pounds grass-fed ground beef

1 cup chopped onion

1 clove garlic, minced or pressed

1 (7 ounce) can diced green chile peppers

1 teaspoon cumin

1/2 teaspoon sea salt

1/2 cup organic (sugar free) salsa or 2 tablespoons tomato paste + 2 tablespoons water

2 teaspoons chili powder

1 cup chopped black olives, drained and divided

2 cups organic shredded Cheddar cheese

1 package sprouted grain tortillas

 

Optional Toppings:

1/2 cup sour cream

1/3 cup chopped green onion

1 avocado, chopped.

 

Directions

 

Preheat oven to 350 degrees F

Spread a thin layer of the enchilada sauce into a 13×9 baking dish

In a skillet over medium heat, saute ground beef, onions, garlic, salt, cumin, olives, and green chile peppers.   Continue cooking until the meat is no longer pink. Pour in the salsa or tomato sauce and chili powder. Mix thoroughly and heat through.

Spoon a little of the meat mixture into a sprouted grain tortilla.  Roll the tortilla up and place in the prepared casserole dish (seam down). Repeat for the remaining tortillas using up all of the meat mixture.   You may have some left which you can save for a taco salad

Pour the rest of the enchilada sauce over the top of the enchiladas, sprinkle with remaining olives and top with cheese .

Bake 30 minutes in the preheated oven, or until hot and bubbly.

Top with organic sour cream, green onions, and chopped avocado.