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Paleo Spicy Enchiladas with Chorizo & Sweet Potatoes

easy paleo recipe enchiladas

Say olé to the all-paleo version of Mexican enchiladas, this time with a spicy and sweet twist – a chorizo and sweet potato filling!

I may have mentioned once or twice that I really do miss my authentic Mexican dishes since going paleo – but this easy paleo recipe is a really tasty alternative made with simple, wholesome ingredients that produce some wonderfully complex flavors.

These enchiladas are spicy, savory and sweet all rolled into one – with so many taste sensations I don’t think you’ll miss the beans and cheese.

And while there are a few steps to this paleo recipe, I think you’ll be surprised how quickly it comes together.

You will need tortillas of course, ideally pre-made. If you haven’t tried my Paleo & Gluten-Free Tortillas Recipe yet, they’re really easy to make and perfect for this dish. You can even prepare them a day or two ahead of time to make this one even simpler…just store the tortillas in a plastic bag in the fridge until you’re ready.

My easy paleo recipe for paleo and gluten-free enchilada sauce is also included below. I think a good, wholesome, home-cooked sauce that’s flavored just right makes a world of difference. 

I know some of you like your enchiladas with a little extra heat, while others prefer a milder dish. No problemo! As you make the enchilada sauce, you’ll have the option to adjust the spiciness to your liking. When you add the chili powder, I’d suggest starting with 1.5 tablespoons, and add more according to taste. You can also throw in a little cayenne powder and/or a freshly diced jalapeño to the mix to ramp it up even more. Just remember the chorizo will add its own special spiciness to this dish, so taste the enchilada sauce as you make it and decide if you really need to turn up the heat.

Hope you give this spicy little paleo number a try, best enjoyed with a salty margarita if you’re so inclined. 🙂

Paleo Enchiladas with Chorizo & Sweet Potato Recipe

Yield: Makes about 6 enchiladas

Paleo Enchiladas with Chorizo & Sweet Potato Recipe


    Enchilada Sauce
  • 2 tbs olive oil
  • 1 small onion, diced small
  • 1 clove garlic, minced
  • 6 oz tomato paste
  • 2 cups chicken stock
  • 1 1/2 tbs up to 2 tbs chili powder (start with smaller amount and adjust upwards according to taste)
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • Want the sauce spicier? Add one or both of these optional ingredients:
  • A dash of cayenne powder
  • 1 red jalapeño, diced small
  • Enchilada Filling
  • 1 large sweet potato, peeled and diced into about 1/2-inch cubes
  • 3/4 lb chorizo, ground or links with casings removed
  • 1/2 small onion, diced
  • 1 clove garlic, minced
  • Tortillas
  • Pre-make a stack of my easy Paleo Tortillas
  • (http://www.paleonewbie.com/paleo-gluten-free-tortillas-recipe/)


    First – Make the Enchilada Sauce
  1. In a saucepan over medium heat, add 2 tbs olive oil and sauté onions (and optional diced jalepeno) until onions are translucent
  2. Next add the clove of garlic to the saucepan, and cook 1 more minute
  3. Now add all the remaining sauce ingredients and lower temperature. Simmer about 20 minutes
  4. Taste the sauce while simmering, if you want it spicier, add a dash of the optional cayenne powder
  5. Second – Make the Enchilada Filling
  6. Brown chorizo in large skillet over medium-high heat. Remove cooked chorizo from the pan and set aside
  7. Using the same skillet over medium heat, add the diced onions, minced garlic, sweet potato cubes, and salt and pepper. Cook until potatoes are tender – about 10-12 minutes
  8. Next add the chorizo you set aside, mix well, and set aside
  9. Third – Assemble & Bake the Enchiladas
  10. Preheat oven to 350º F
  11. In an 8-inch square baking dish, layer the bottom with about 1/2 cup of the enchilada sauce
  12. Lay the pre-made paleo tortillas flat on a plate and spoon enchilada mixture down the center of each
  13. Roll each tortilla around the mixture, and place in the baking dish with the seam resting on the bottom
  14. Pour desired amount of enchilada sauce over the top of the enchiladas
  15. Bake 20-25 minutes and serve hot
  16. Garnish with avocado slices instead of cheese


If you have leftover enchilada mixture, add it to your scrambled eggs for a quick and deliciously different paleo breakfast!


24 replies
  1. annat47
    annat47 says:

    Do you have the nutritional information for your recipes in your blog anywhere? These were amazing!!! I am trying to log everything I eat, but I don’t have the nutritional information. Thanks!!

  2. Don Schenck
    Don Schenck says:

    I made this last night (11-Mar-2015) and it was UNBELIEVABLY INCREDIBLE! One of the best meals I’ve ever enjoyed. I am NOT exaggerating. I’m a huge fan of Tex-Mex food, and this … man oh man is it amazing. I’m anxious to make it for my friends and extended family.

    THANK YOU for this recipe.

    • Trina
      Trina says:

      Awww, Don I’m so glad you enjoyed it! You have me smiling over here with your kind words! I love sharing a recipe that is truly enjoyed! 🙂 Thank YOU for taking the time to let me know!


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