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. [av_sidebar widget_area=’Lockerdome’ av_uid=’av-1w2owk’]
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. :)