Enchiladas are a Texas staple, but they are unfortunately not grain-free or dairy-free. With this recipe, I can enjoy all the flavor of a great enchilada easily, in a Paleo-friendly way. You won’t miss what’s missing!
Preheat oven to 375F. Toss sweet potato with olive oil and add to a baking sheet. Bake for 15-20 minutes or until soft. In a skillet over medium heat, add shredded chicken, tomato sauce, sweet potato, and salt and pepper. Toss and heat up. Top with egg, jalapeno, cilantro, radishes, and lime wedges. Add additional salt and pepper to taste. Serve warm.