Pork & Avocado Enchiladas (Paleo!)

These enchiladas are so tasty… AND PALEO! That’s right, Paleo tortillas! Change.Your.Life!

(I like my enchiladas a little crispy, so I kept mine in for a couple minutes longer)

Ingredients:

For the tortillas

• 6 egg whites
• 6 tablespoons canned coconut milk
• 3 tablespoons coconut flour
• 1/4  teaspoon baking soda

For the insides:

• 1.5 cup chicken broth
• 1 lb pork butt
• 1 tablespoon seasoning salt (I use “Pappy’s” from Costco)
• 5 garlic cloves – chopped
• 1 sweet onion – chopped
• 2 teaspoons oregano
• 1 bay leaf
• 3 whole dried “chilies de padron” (feel free to use your favorite dried chili – this one is nice because it has some spice but it’s not super spicy hot)

For the avocado sauce:

• 1 jalapeño
• 2 avocados
• juice of 1 lemon
• juice of 1 lime
• 1/4 cup left over broth (from cooking the pork butt)
• 1/2 cup fresh cilantro leaves
• 3 tablespoons canned coconut milk
• 3 teaspoons salt
• 2 teaspoons pepper

Instructions

1. I like to prep my crockpot meals the night before… because I’m just that lazy in the mornings. Start by adding the broth to the crockpot bowl, followed by your pork butt rubbed with the seasoning salt. On top of that add your chopped onion and garlic, and finally, the oregano, bay leaf, and dried chilies.
2. Go ahead and put the top on the crockpot and place in the fridge for the night. In the morning plug that baby in and set to low for 8 hours.
3. No peeking throughout the day (which is really hard for me since I work from home). Open the crockpot after the 8 hours and use two forks to make sure that it shreds easily (if it does not, it may not be done yet). Once you’ve shredded the meat, add the onions to the meat and mix. Set the shredded meat aside.
4. Whisk all of the tortilla ingredients together until all lumps are gone. Spray a large skillet with oil and put over medium heat. Pour a small circle in the center of your pan (I usually pour about 1/4 of a cup) and tilt the pan around in a circle to spread the batter thinner and into a lager circle.
5. Cook the tortilla until the edges start to brown and turn up (about 1 minute). Carefully slip your spatula under the edges of the tortilla to free it from the pan, aaaaaaaand FLIP! Cook for about a minute on the second side and set aside. Don’t worry if the first one doesn’t turn out, you’ll get better at it the second or third time around! After my first batch of tortillas I felt like a Pro!
6. Once you’ve finished making all of your tortillas, put all of the ingredients for the avocado sauce into a food processor or blender and puree until smooth.
7. Time for the assembly line! Lay out a tortilla, put some shredded pork butt and onion mixture in the middle of the tortilla and roll up. Here is where I change my recipe each time… sometimes, I add some zucchini or some of the avocado mixture, or if I’m feeling like some spice, some sliced jalapeños.
8. Once you add all your fillings, roll up the tortilla and place in a baking dish. Continue wrapping up your enchiladas with delicious fillings until they are all lined up in the baking dish.
9. Turn on your broiler and put in your baking dish. Cook for 6-8 minutes or until the tortillas become crispy and lightly browned. Remove baking dish from the oven and cover the enchiladas with the avocado sauce then put it back in the oven for 5 minutes.
10. Top with a couple fresh cilantro leaves and serve! ENJOY on their own or with some hot sauce! Our favorite is Cock Sauce (Sriracha) or Franks Red Hot. Mmmmm!