enchiladas are definitely one of the six things i miss about texas

i don't know what the deal is here; people only eat burritos and nachos at mexican food restaurants.  when i tell people i'm making enchiladas, and then give them the enchiladas, they're always like, "oh, i didn't realize that was an enchilada."  whatevs.  i love 'em.  and i was working so hard to make these stupid low carb tortillas but the grocery store has them for cheaper + higher fiber + lower carb.  the kind i am using is just under 3 carbs per tortilla, but you might be able to find a better deal.  they are *really* high in fiber tho.  be warned.  so these are spicy beef and chicken enchiladas with creamy cilantro sauce.  cook time + prep time ~ 1 hr, yields ten enchiladas, 1 carb + tortilla carbs (so 4 total carbs for me)

ingredients

3 cups boneless skinless chicken breasts - cubed
1 lb ground beef
3 cups mexican cheese - if there's too much cheddar, you'll have to add some jack or something to it otherwise it'll break
1 bunch cilantro - chopped
3 serrano - thinly sliced
0.25 cup green chili powder
4 tbsp spicy red chili powder
1 tsp cumin
1 tsp garlic salt

• preheat oven to 350F
• break up the beef in pan over medium heat.  add chicken, salt, cumin, and chili powders.  cook until chicken is cooked through and beef is well broken up.  taste it.  you might need more salt or more chili.  put aside to cool.  i put mine in the freezer.  i wanted it to be cold enough that it wasn't going to make the cheese melt.  when sufficiently cooled, add two cups of cheese and mix well.  
• evenly divide amongst tortillas and roll them up like tiny burritos.  the internet has everything.  place them in a 9ishx13ish well greased pan.  put pan aside.
• in another stove top pan over medium high heat, heat cream mixed with cilantro.  when it comes to a simmer add cheese in small increments.  remember the lessons i have learned about cheddar.  if there is too much cheddar, the sauce will break when you put it in the oven, so make sure your cheese is more creamy soft cheeses than cheddar.  when sauce is thick and cheesy, pour it all over the enchiladas and put them in the oven for ~20 minutes until bubble and golden in some parts

man o man these were so delicious.  we had leftovers for the next couple days and it was still bombtacular.  these are a total win.  try make them with your own modifications

sorta like nachos. except not at all

boyfriend and i have been straight up desperate for red meat lately.  its nuts; we must be iron deficient or something.  we were sitting around this morning and boyfriend was all, "you should make a pot roast."  and i thought oooooooh beeeeeeeff aaaargggghhhhhhhh.  i used to make this shredded beef for tacos some years and years back.  i sort of perfected my process, but its been a long time, like more than five years since i visited the process.  and then when i was like, "how are we going to eat this?"  and i decided that i'd make some sort of tortilla bread type thing and it would be sorta like nachos.  here it is.  cook time + prep time 4.5 hours, yields 12 servings, 4 grams of net carbs per serving (that's all in the tortilla tho)

ingredients (for meat)

5lbs of boneless chuck roast - well marbled & cubed
5oz vinegar based hot sauce
1 bunch cilantro - chopped
3 serrano peppers - sliced
4 cloves garlic - smashed
4 tbsp worcestershire sauce
1 tsp beef base
2 bay leafs
2 tbsp hot chili powder
1 tbsp steak seasoning
1 tbsp ground cuman
1 cup dry white wine

• bust out your super rad cast iron cored dutch oven  put everything except the cilantro in it over low heat on the stove, mix it up as well as you can.  cover it.  after an hour stir it up some.  after another hour, stir it up some.  after another hour take a cooking fork or something not heat sensitive and hard and mash up all the meat until its all shredded.  add the cilantro and cover it back up.  wait another hour, turn up the heat just a tad remove the lid and cook off excess juices.  then its done!

ingredients (tortilla like bread)

1 cup soy flower

1 cup vital wheat gluten

0.5 cup butter - melted

2 tsp baking soda

2 tsp salt

1 egg

0.5 hot water

4 tbsp safflower oil

• mix up dry ingredients.  add melted butter and mix well until the dough is a little crumbly, then add egg.  mix it up and then add water, but not so much that the dough is sticky
• form the dough into golf ball sized spheres.  mash each one on a flat surface with the palm of your hand so it looks like a circle.  roll each circle out until its like an eighth of an inch thick.
• heat oil over medium heat in a medium sized pan.  cook each "tortilla" for ~3 minutes on each side until golden.  place on paper to drain off excess oil

finished product was this:

this was so fracking good, i can't even tell you.  the beef was so juicy and delicious, you wouldn't believe it.  would be fab on sandwich or salad or whatevs.  sucks that it takes so long to make, but sometimes that happens.