Scott and I love Mexican food. LOVE. I mean, hello, we’re American after all. Unfortunately we don’t go out to eat it very often because Mexican food is loaded with GMOs (read: corn). Corn is one of the highest genetically modified crops in the country, so everything from tortilla chips to tacos to enchiladas is likely GMO. And don’t even get me started on the vegetable oil most restaurants use. This is why I was so happy to recreate this Mexican classic. I’ve tried different recipes for the tortillas and this is my favorite. Like a normal flour tortilla, it doesn’t have much flavor but it has a the same texture and absorbs the enchilada sauce. Not to mention it’s packed with protein from the eggs instead of carbs from wheat – which spikes your blood sugar and causes inflammation. It was also pretty easy to make. Save for making…