You will not miss your traditional enchilada's--I promise, not to mention you can make this all ahead of time and create single portions if needed.
The secret ingredient is the cabbage--loaded with fiber, vitamins and detoxification benefits which includes but isn't limited to:
*immune system stimulation
Oh and it has a mild taste that doesn't interfere with the amazing flavors that these Cheesy Beef Enchilada's have to offer.
What do you need to make the beef filling:
2.5 LB Pot Roast
4 TBSP of Kerrygold Salted Butter
12 oz jar of Peperoncini’s—check those ingredients (these were a clean brand I found
Heavily salt roast with Himalayan Pink Salt—more minerals and less chemicals than table salt
Salt roast, add butter, dump 12 oz jar of peperoncinis then put the lid on!!
Throw in an Instant Pot (I have this one) https://amzn.to/2OpCJ8Z for 150 minutes on Manual 🙌🏻 Also let it naturally release
Shred and set to the side for your enchilada layer or filling.
Shred 1/4 C cheddar cheese for 1 serving--if you're making the full dish that serves 8, do the math :). Set to the side for topping.
Now for the tortilla replacement:
Cabbage--1 large head
As mentioned in the video feel free to cut into 1/2 inch to 1 inch strips and sear up in a HOT cast iron with 1 TBSP of Avocado Oil or throw into a baking dish and layer the shredded beef, cabbage, and enchilada sauce into the dish and bake at 450 degrees for 10 minutes. Remove from the oven and add the cheddar and broil for 2 minutes or until the cheese melts. If you're wanting to be fancy and actually use the cabbage to wrap the meat as a tortilla, feel free just add 18-20 minutes more for baking and then the added time for rolling--who has time for that!?
In a baking dish this serves 6-8 ppl.
Single servings can be made on the stovetop in the cast iron pan. Simply sear desired amount of shredded cabbage--remember cabbage shrinks down as it cooks-- for 2 minutes in a HOT cast iron with 1 tbsp of Avocado Oil. Once the cabbage is wilted add 1/4 C of Enchilada Sauce and 1/4 C roast with 2 TBSP of the juice from the meat. Allow the flavors to come together--2 minutes. Transfer to the serving dish you will be eating from garnish with shredded cheddar and allow to melt under the broiler.
Garnish with avocado, full fat sour cream, and fresh cilantro.
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