The ZenEats Enchilada Casserole is a grain-free, Paleo-ish-dish. We made grain free tortillas, and you can find the recipe here. Then we stuffed these light, fluffy tortillas with an organic turkey, zucchini, and onion mixture. We topped it all off with an organic yogurt and green chile enchilada sauce, and topped it with a bit of whole milk queso fresca.
So…you may be wondering what is ZenEats? Well, it’s how our ZenSweet Family eats day to day. We try to eat little to no grains, legumes, and sugar. And, more importantly we buy, cook and eat only organic/wild caught, natural meat/fish, fruit and vegetables. Yes, groceries can be more expensive and cooking most meals from scratch is a bit more time consuming. Slowing down and enjoying time together in the kitchen, sharing stories over a nourishing meal and healing our bodies with food is well worth the time and money. We hope you enjoy our home cooked recipes and feel vibrantly healthy too!
2 Batches of Grain Free Tortillas
Recipe: Grain Free Tortillas
*Be sure to Double the above recipe*
1 pound organic ground turkey
2 medium zucchini (shredded)
1/4 cup fresh chopped organic cilantro
1 onion (chopped)
1 TBSP chili powder
2 tsp. garlic powder
2 tsp. ground cumin
1/2 tsp. real salt
1/2 tsp. pepper
1 cup of organic full fat yogurt
1 cup of Herdez Green Salsa Verde
*Top the casserole with 6-8 ounces of queso fresco if you wish*
In a large skillet saute the onion until translucent. Add the ground turkey and all spices, and cook for 5-7 minutes. Add the shredded zucchini and cook for another 5 minutes until turkey is no longer pink and zucchini has reduced by half. Stir in cilantro.
I use Herdez brand Salsa Verde because it is the only great tasting, preservative and artificial ingredient free enchilada sauce I have found. I buy it at Whole Foods, but you may also be able to find it online. Mix your sauce ingredients well and pour about 1/2 cup of sauce on the bottom of a 9 x 11 baking dish. Stuff and roll the tortillas with the ground turkey mixture and lay in the baking dish. Top with remaining sauce and crumble 6-8 ounces of queso fresco on top. Bake at 350 degrees Fahrenheit for about 25 minutes or until slightly browned on top.