ENCHILADASSSSS! You though these were T-TOTALLY out on Paleo didn’t you?? Well, they’re not! With a few simple tweeks you’ll have yourself some Paleo Enchiladas and be back to enjoying your Mexican nights, margarita and all.
I’ve been making these enchiladas for awhile now. I go between two different sauces, the one I’m sharing today and this one that is a truly authentic recipe but takes a little too long to whip up for a quick weeknight dinner. If you ever have the extra time PLEASE try making that recipe though. It’s SO good! My quick recipe is reminisicnt of my local Mexican joint so it’s not like you’ll be missing out if you take the shortcut 😉
Of course for this recipe I use my One Ingredient Paleo Tortillas. They’re super easy and hold up well when you smother them in sauce and cheese. No cheese isn’t “Paleo” but some folks still find a place for it in their Paleo template. If you’re someone who doesn’t tolerate cheese (I didn’t until I cut it out completely for over a year) then just leave it off! I’ve made this a million times without cheese and it’s still just as good. Promise.
For the filling….The sky is the limit. My favorite is shrimp and I always add some sauteed peppers, onions, and canned green chiles. This time around I used Upton’s Naturals Jackfruit Carnitas! Here’s some other ideas:
- Pulled Pork (Carnitas)
- Tofu (If you eat soy and are vegetarian)
- Butternut Squash
- Black Bean (Again, not Paleo but delicious if you tolerate beans)
- Shredded Chicken
- Ground Beef
Add in some peppers and onions with any of those and you’re good to go!
If you want a low carb version, you could replace the tortillas with deli meat, like this low carb manicotti recipe does.
Don’t forget the margarita!
Complete the fiesta!
With a few simple tweeks you’ll have yourself some Paleo Enchiladas and be back to enjoying your Mexican nights, margarita and all.
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- Paleo Tortillas (you'll need 3 plantains for this recipe)
- 1 lb meat or veggie of choice
- 1 medium white onion (thinly sliced)
- 1 medium bell pepper (thinly sliced)
- 1 4-oz can diced green chiles
- 1 tablespoon olive oil
- 3 tablespoons chili powder
- 1 tablespoon arrowroot powder
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1 teaspoon cocoa powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 13.5-oz can tomato sauce
- 2 cups water
- sea salt (to taste)
- Coconut sugar (to taste)
- Pico de Gallo
- Fresh cilantro (chopped)
- Jalapeños (sliced)
- Tomatillo salsa
More TIPS about this paleo recipe in the post above!
- Make the Tortillas: Use 3 plantains to make about 8 tortillas using this recipe.
- Make the Sauce: Heat a medium dutch oven or sauce pot over medium high heat. Mix the spices together in a small bowl. Add the olive oil to the pot and add in the spices. Toast for about 30 seconds until fragrant. Pour in the tomato sauce and water along with the arrowroot. Bring to a simmer until reduced and thickened, about 20 minutes. Taste and season with salt and a pinch of sugar if too bitter.
- Make the Filling: Heat a tablespoon of oil over medium heat and add in the peppers and onions. Saute until soft. Add in your choice of meat or veggie and cook until cooked through.
- Assemble: Preheat broiler to high. Place an 8th of the filling in each tortilla with a bit of diced green chile and roll. Place in a baking dish. Cover with sauce and cheese if desired. Pop the pan in the broiler for 5-7 minutes or until bubbly. Remove and garnish with desired toppings.