Tuesday, June 17, 2014


I only sort-of cooked tonight. As much as I love making everything from scratch, I've been running shorter and shorter on time for such things. So I decided to take some short cuts on this evening's dinner. 

First of all, you need to gather up three things:
1. Delicious brisket
2. Paleo Tortillas
3. Paleo Enchilada Sauce 

I get my brisket from Cooper's Old Time Pit Bar-B-Que in Llano, Texas. You can find it in New Braunfels and Ft. Worth, too! You may know that I work for Coopers, and we are super excited to be opening our 4th store in Austin later this year! The brisket at Cooper's is not over-smoked, like some Texas brisket can be, which is perfect for this application. 

Oh my GGOSHHHH. That's some sexy brisket. 

Then you're going to have to find some 505 Southwestern Enchilada Sauce. 505 is a company out of New Mexico that makes amazing gluten free sauces you can use in all kinds of ways. They use rice-flour when necessary to thicken it, so it isn't 100% grain-free, but it certainly a great paleo-friendly option. Most people don't negatively react to rice flour, and there isn't too much. I approve. 

505 Southwestern sent me a wonderful mixed sampler of their sauces, including: Diced Flame Roasted Green Chile, Red Chile Enchilada & Tamale Sauce, Green Chile Sauce and our Honey Chipotle Green Chile Salsa. I used the Hot Green Chile sauce, but you could use most any of them! 

You'll also need to pick up some Paleo Tortillas. I got mine from my favorite Paleo restaurant in Austin, Picnik. They carry a brand called Pinkies Paleotillas, which are best for this dish. You can also make your own, but these were amazing! 

Now mix 4 cups of brisket with 1 cup of sauce and divide it into filling 10 Paleotillas.  

Preheat the oven to 350ยบ. Spread 1/4 cup of sauce on the bottom of a casserole baking dish. Lay the enchiladas, seam side down over the sauce. Now spread the rest of the sauce on top of the enchiladas. If you are making some non-paleo versions, sprinkle cheese over some of them. 

Bake in the oven for 30 minutes. Serve with avocados, fresh cilantro and pickled onions!

These were amazing. 505 Southwestern would like you to try them out as well. You can buy the sauce at H.E.B. now and Safeway soon, but you can win some here, too! 

If you'd like to try them out, leave me a comment here with your favorite pre-made paleo ingredient or product 
and your email address. 

For example: Yawp Bars. brittanie36 (at) gmail (dot) com

I'll pick a random winner Wednesday, June 25, 2014. 
Good luck!!

Feel good song of the day: Berzerk Eminem 


  1. Looks amazing! I'll definitely give them a try! Delicious and fairly low effort - my favorite combo!

  2. Bearded Bros. bars amyayers2@gmail.com

  3. I sure wish I had a pinkies near me. I am new at this whole Paleo eating, so still working on the pre-made paleo. I do love to get zucchini noodles from a local restaurant here in SLC, UT CousCous.

  4. leoandchelle (at) yahoo (dot) com

    I'm in the super new, learning all things paleo stage. Your recipe sounds AMAZING.

  5. I use organic coconut oil for everything, but I sure do love the fully Paleo Lara Bars! :)

    lauman.7@gmail.com -- @girl_gone_paleo on Instagram

    I'll be joining you in Austin on Tuesday! That's when my boyfriend and our fathers will be pulling into town to start moving into our apartment. :)

  6. I love enchiladas and I love brisket so I don't know why I never thought of brisket enchiladas. Thanks for the recipe inspiration.


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