¼ cup avocado oil
2 Tbsp gluten-free flour (sub almond flour)
¼ cup New Mexico or California chili powder
1 (8 oz) can tomato sauce
1 1/2 cup water
¼ tsp ground cumin
¼ tsp garlic powder
¼ tsp onion salt
JF Universal Salt, to taste
12 corn tortillas (sub grain-free tortillas)
1 Tbsp avocado oil
6 scallions, sliced thin
A handful of cilantro, chopped
2 jalapeños, deseeded and finely diced
2 tomatoes, deseeded and finely diced
2 cups fresh Colby Jack cheese, grated (sub plant-based cheese)
Heat the oil in a skillet over medium-high heat. Stir in flour and chili powder. Reduce heat to medium and cook until lightly brown. Stir constantly to prevent burning the flour.
Gradually stir in the tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth. Continue cooking over medium heat for about 10 minutes or until slightly thickened. Season with JF Universal Salt to taste.
Preheat the oven to 350º. In a large bowl, beat eggs with a whisk until fluffy and set aside. Heat the avocado oil in a large sauté pan on medium. Sauté the scallions and jalapeño until softened. Pour scrambled eggs over veggies. Turn the heat to medium-low and scramble the eggs until soft. Fold in tomatoes. Turn off the heat and set aside. Heat each tortilla over a gas flame or in a large clean sauté pan until softened. Pour the enchilada sauce into a shallow flat pan (brownie pans work great).
Working one tortilla at a time, place each tortilla in the sauce and flip it. Coat each side with the sauce (a messy, but important step). Then place the tortilla on a plate and fill it with the scrambled egg mixture. Sprinkle with grated cheese, wrap tortilla and place fold side down in a large baking dish.
Repeat until the dish is full or to your desired serving amount. A full dish helps hold the enchiladas in place. Pour the remaining sauce on top of the enchiladas and sprinkle with cheese. Bake for approximately 15 minutes or until just warmed.