![]() Otherwise, I think you’ll enjoy this Tex-Mex version of my tomato, cream of mushroom, and cumin-based meat sauce (including other spices) that’s topped with what many of us seem to love–cheese! But, you do have to be careful of the carbs, if you’re doing keto.) (I use these for my Mahi Mahi Fish Tacos. I find that many of these grain-free tortillas are not very pliable and tend to break easy. Also, if you can find a grocer that carries The Real Coconut brand grain-free coconut tortillas, it’ll save you some frustration. ![]() However, finding a dairy-free cheese free of canola oil or carrageenan is difficult so I would choose the one you prefer or one that is at least free of GMOs. If you’re doing my paleo version, I recommend using dairy-free yogurt in the meat mixture (the Forager Project brand seems to be the cleanest I could find), as well as the Daiya brand cheese shreds. So the search will go on to that end, or I’ll recommend making this only occasionally. However, my tortilla replacement–Folios Parmesan Cheese Wraps–at least until now, is not (preferably) pasture-raised organic. ![]() My version does use some form of dairy that has less lactose in it than cream (I use Greek yogurt and/or lactose-free cream cheese), along with organic Reishi mushroom powder, which happens to be one of several great choices for providing immune support. In my clean keto version, I’ve made a few adjustments so that I could get a cleaner version of the cream of mushroom without any additives, excess carbs, or the actual use of heavy cream to which I tend to be more sensitive to. Okay, well enough about the origin of enchiladas… All I remember of my mom’s recipe is that she always put into the meat mixture cream of mushroom, which I think gives these enchiladas a fuller flavor (don’t worry, you can’t taste any mushrooms) and likely cuts down on the acidity of the tomatoes. These are a full meal!įrom what I know of living near the border, real Mexican enchiladas aren’t even baked in the oven, nor do they use flour tortillas, cheddar cheese, or even cumin! So for comparison sake, these are a Tex-Mex version of what we might call a meal north of the border versus Mexican street food, which is more traditionally composed of a white Cojita cheese filling with chicken or pork inside pan-fried corn tortillas, topped with a green dried chili and tomatillo sauce, and lightly sprinkled with Cojita cheese. Anyway, to be fair, these aren’t your typical Mexican “street food” enchiladas. I don’t even know where she learned how to make enchiladas, given her Asian roots, other than maybe she had picked up some know how from many of the restaurants where she worked during the years my brother and I were growing up. They're made from part-skim all natural cheese (that's it!), and are gluten- and lactose-free.I’ve been making enchiladas with my mom since I was a teenager. The cheese wraps come in three different types: Parmesan, Jarlsberg, and cheddar. Lotito Foods (the maker of Folios), says these wraps are "lightly baked sheets of cheese." Take a minute to wipe the drool off of your face. We're talkin' wraps made of cheese, which have been spotted in Costco stores around the country, according to Best Products. There's a new wrap option out there, and it sounds pretty damn amazing.įolios has a new line of cheese wraps. Folios Cheese Wraps are also available on Amazon Fresh, along with other stores across the country.Īttention, keto dieters: Gone are the days of using sad lettuce wraps for your low-carb wraps.The cheese wraps-which come in Parmesan, Jarlsberg, and cheddar flavors-have zero carbs and are perfect for keto dieters.Folios Cheese Wraps have been spotted at Costco stores around the country, according to Best Products.
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