Paleo Enchiladas

Living in San Antonio, enchiladas are a way of life. While enchilada sauce is pretty basic – tomato sauce, flour, oil, and seasonings – there is a lot we can do to really ramp up the health benefits of enchiladas. I started by taking out the two ingredients in an enchilada that aren’t considered paleo – the flour and the tortillas.

*Note: enchiladas are messy and don't always make beautiful pictures!

What are enchiladas without a tortilla? Well, they aren’t really enchiladas anymore. But I did what any good paleo-enthusiast would do and stuffed the enchilada meat into a sweet potato.

If you like a combination of sweet and savory than this recipe is for you! I wasn’t sure how it would turn out at first, but I loved it and was so excited to have leftovers the next day.

Pro Tip: To keep the carbohydrates down, I’d recommend using medium-sized (5 inch) sweet potatoes or yams that are cut in half. This will keep the carbohydrates to about 15 grams per serving.

If you aren’t batch cooking your sweet potatoes for the week in your Crock-Pot, then I don’t even know what you are doing with your time. This is the easiest way to get delicious sweet potatoes/yams without heating up your entire house.

Cut a slit in 4-5 sweet potato
Put in Crock-Pot with the lid
Cook on high for 4-6 hours
This will depend on how many sweet potatoes you use

Boom. Perfect, soft sweet potatoes.

Now, back to the enchiladas, which is why you’re all here!

The ingredients are simple:

1 pound of grass-fed ground meat
1 (8 oz) can of tomato sauce
1 small onion - diced
5 garlic cloves - diced
½ Tbsp chili powder
¼ tsp cumin
Salt & Pepper to taste
1 Tbsp avocado or olive oil
*Pro Tip: For all my AIP-folks out there, simple modifications can make this recipe still work for you! Try making a “Nomato Sauce” to substitute the nightshades. Eliminate the chili powder, cumin, and pepper but add in a mace seasoning to keep things spicy. Give it a try and let me know how it is!