Non Traditional Enchiladas

December 17, 2016


While its not traditional its close enough to want to eat it for days. 

This is work to make from scratch but so worth it.

Gluten free, Grain free and Dairy free and delicious. 

We froze this dish and took it with us to Albuquerque it kept and traveled really well.





2 cups tapioca starch


1/2 cup potato starch 

1/2 cup potato flour

1/3 cup coconut flour

3/4 cup cassava

1 tsp salt

1 tsp baking powder

1/4 cup coconut oil

1 1/4cup water


In a large bowl pour all the flours and starches

Add salt and baking powder

Add in melted coconut oil

Stir while slowly adding in water

Dough should look crumbly but when you squeeze it together it holds together

Take a handful of dough and place on a clean dry counter

(you shouldn’t need to put flour down)

Roll out with rolling pin or large round jar(I don’t own a rolling pin)

If you want your tortillas to have a nice even round edge with a knife or spoon to creat that nice circle

If you cant pill up your tortilla just use a spatula or upside down spoon to lift it off

Repeat till all are made

Fry in a large pan on the stove with some oil(you shouldn’t need too much)


If you want to keep them warm and not sticking to each other:

lay down a 24in sheet of foil. 

on one half of the foil place tortillas down with paper towels in between them

fold over the other half of the foil and roll up to keep warm




4 cups (Thia kitchen or  coconut milk so delicious)

1 1/4 cup tomatoes with dices green chili(Muir Glen)

1 can (6oz) tomato paste

1/2 tbsp salt

2 tsp smoked paprika

1/2 tsp cumin


1tbsp Mexican chili powder

2 tbsp garlic

dash of cayenne powder

1/4 cup coconut flour

1/2 head cauliflower

3 small zucchini

1 onion


Thinly slice zucchini(food processor suggested)

blend cauliflower till its like powder/snow

chop onion

In a sauce pan pour in coconut milk  and spiced 

bring to a simmer

add the coconut flour for thickening

Add in cauliflower and zucchini

let simmer till veggies are soft



ground beef

onions(chopped above)

in a skillet place meat and onions 

break up meat and mix

till meat is almost cooked through



in a 9x13 pan

Layer tortillas,then meat,then sauce 

Repeat till pan ingredients is gone


If you eat dairy go ahead and add the cheese



Bake at 375ºF for 20 minutes

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