Paleo Enchilada Casserole Bake!

This might be my biggest stretch yet: Paleo Enchilada Casserole! Made with homemade Paleo tortillas (no cauliflower!), organic vegetables, some homegrown vegetables (also organic), homemade sauce, raw cheese (that I won in an online contest!). This involved a lot of steps, but was sooooo worth it! And it got five thumbs up from the whole family WHICH IS A HUGE DEAL, even from my spectrum-baby who is super food sensitive and has many texture aversions. This will be a repeatable meal, for sure!


First Step is to Make My Veggie Mix That I Keep on Hand for Almost Everything:

About 4 carrots, 3 purple chives (or any color), a white onion, a pasilla pepper, a small bell pepper, an Anaheim pepper, a smallish eggplant, about 4 inches of zucchini, handful of cilantro, and whatever else you think you might want in there. I use this for so many things. This won’t all go in the sauce, but I make it, and keep it for the week. (For this recipe, you’ll use about a full heaping cup full!) It almost always gets used up, and if not, it gets fed to my dog and iguana! 🙂 Just process it through your grating disc (cheese), until it’s a fine shred. It will have a lot of moisture. DO NOT drain it!

Here’s what it looks like:


This is an amazing way to power pack and veggie pack your recipes. My kids are super weird about eating lots of veggies, but if I do this, I can sneak it in so much and they LOVE IT! I recently heard someone say that hiding your veggies from your kids was wrong, but honestly I don’t buy that. If I can manage to develop their palate for veggies, while they aren’t paying attention to what they are eating, getting them to eat veggies later will be much easier. So set this aside, you’ll need it much later, but I like to get it out of the way.

Next Step is to Make Paleo Tortillas: I happened to use a recipe from Stupid Easy Paleo and then tweaked it with what I had on hand.


Here’s how I did it: (I quadrupled the recipe, then made mine a little larger. It made about 14, I think.)



  • 8 organic eggs
  • 4 teaspoon melted ghee (sub: melted coconut oil) (I used
  • 1/2 teaspoon baking soda
  • 1 cup tapioca starch
  • 4 teaspoons coconut flour
  • Pinch of salt
  • 1 teaspoon cayenne
  • 1 teaspoon black pepper
  • 1 teaspoon garlic salt
  • If making crepes for a sweet application, add 1/4 teaspoon vanilla extractImageImageImage
    Now this is super lumpy in my opinion, and it might be because I chose to use tapioca starch instead because I refuse to drive across town to buy arrowroot as her recipe calls for. And here’s a little kitchen secret of mine: I put almost everything through my food processor. I’m serious. EVERYTHING. So, this being no exception, and my insistent need to not have lumpy tortillas, I ran this through, as well. ImageImage
    It’s the perfect texture once run through the food processor. If you don’t own one, I suggest you get one. If you can’t, I’m sure you have a blender, which would also work just as fine. I transferred this to a 4 cup measuring cup with a pour spout for ease of pouring into the pans. I used two little 6″ omelet pans for this (it’s the only non-stick I own, but they are my go-to for small things). I heated them up on Medium heat with avocado oil (SWOON! for avo oil!). Why avocado oil? I LOVE LOVE LOVE it with anything eggy, and these are eggy tortillas. I just love the flavor. The only other thing I cook in avo oil is salmon and frying cheese (did you know that’s a real thing? It so totally is! )
  • ImageImage
    So I pour enough into a pan to cover the bottom,, then turn and swirl the pan until it coats the entire pan to make the tortillas larger. ImageImage
    When the edges raise up, flip and turn. They cook fast. DO NOT WALK AWAY. I run two pans at a time to make this go faster. It is beyond easy! Thus why it comes from Stupid Easy Paleo!
    Next is Meat! Meat! Meat! Cavegirl Want Meat!
    This is the simplest part.


  • 1.25lb package of pastured ground beef from Organic Pastures Raw Dairy
  • 1 link grassfed beef chorizo (casing removed)from Springville Ranch
  • 1 grated sweet potato
  • 1 tablespoon of ghee (gheeliciousness seriously, get some!)
  • 1 tbsp garlic salt
  • 1 tsp cayenne
  • 1 tsp cracked red pepperSautee in large cast iron stainless steel  I used stainless for this step because my other cast iron was going to be used for the casserole). That’s it.


Next You’re Gonna Turn Into A Sauce Boss. Why? Because 1) This is so easy! 2) This tastes AMAZING! 3) Your family (and you) will not ever want to buy a single solitary sauce ever again. I promise this. You will be shocked at how disgusting the idea is of ever buying a jarred or canned sauce is to you. Do this. Be a sauce boss! 

Enchilada Sauce


1 cup of my veggie mix from above, more if you want. This is my secret. Do not skip this!

2 tablespoons ghee

2 cups tomato puree (make your own using 6 Roma tomatoes pureed in a food processor)

1 can organic Muir Glen tomato sauce (use only about half)

4 garlic cloves, minced

2 tablespoons chili powder

1/2 teaspoon cumin

1/2 teaspoon dried oregano

1/2 teaspoon sea salt

1 tsp garlic salt

1 tsp cracked black pepper

1/4 tsp crushed red pepper

Method: melt ghee in large cast iron. Add veggie mix, sautee until soft, add pureed tomatoes, tomato sauce, and everything else. Dump it, mix it, heat it.


It’s gonna look a little chunky, a little dark, and maybe a bit like meat sauce. Just stick with me, I’m gonna fix that in the next step, but here’s what it’s gonna look like once it cooks over medium-low for about 20 minutes.


Now that pan of gorgeousness, and dump it in the food processor, YES AGAIN! Process it until it is smooooooth!


Now You Gotta Cut The Cheese!
I use raw cheese. And I stick it in the food processor through the thin grate disc. Image

Last Step, Stack and Go!

Method: Sauce on the bottom of the pan, thin layer, layer of three tortillas in a circle to cover the bottom of the pan. Add a little sauce, a little meat, a little shredded cheese, a little sauce, a layer of tortilla, sauce, meat, cheese, tortillas, sauce, meat, sauce, cheese, and chopped olives.



Here it is pre-bake and fully assembled:


Throw into a 350 degree oven, and bake for 30-35 minutes, depending the level of cheesey, cripsy, browned crust you prefer.



I dare you to make this, and not like love it! So easy a cavegirl could make it, so delicious a cavegirl would eat it!


  1. Reblogged this on California Cavegirl Kindra and commented:

    This is not completely Whole 30 compliant if you use the cheese, but I do plan to remake it this week with no cheese at all. You could also get creative with a raw nut cheese that is dairy-free. Get creative, which is in my opinion, what the Whole30 is all about.

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