Paleo Enchiladas


Servings: 4
Author Maya Krampf from


  • 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)

Toppings, optional

  • Guacamole
  • Pico de Gallo
  • Fresh cilantro (chopped)
  • Jalapeños (sliced)
  • Tomatillo salsa
  1. Make the Tortillas: Use 3 plantains to make about 8 tortillas using this recipe.
  2. 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.
  3. 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.
  4. 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.

Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.


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