E’s Millet Enchiladas (High carb)

     This is a favorite recipe of Ellen's from many years ago.  It is gluten free, but it does have cheese and corn in it, and is totally full of carbs..  You could use one of our cheese replacements, but this recipe is not going to fly while trying to stay in ketosis.

1. Sauté corn tortillas in butter until soft and flexible and place in the bottom of an oven safe pan.
2. Cook millet for the filling: 2 cups water to 1 ½ cup millet for 30 minutes on low after the water has reached a boil.
3. Mix cooked millet with sautéed onions and chopped black olives and place on top of the corn tortillas.
4. Cover the filling with Las Palmas green enchilada sauce.
5. Place cheese on top of the enchilada sauce.
6. Place more softened tortillas on top of the filling.
7. Cover the tortillas with La Victoria Green Taco Sauce.
8. Add more cheese and olives for decoration.
9. Cook in oven for 30 minutes or until heated through and the cheese is melted. (325 – 350 degrees)