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!


  • 1 sweet potato, peeled and cubed
  • 1 tsp olive oil
  • 2 chicken breasts, baked and shredded
  • ½ cup tomato sauce
  • 1 tsp salt
  • 1 tsp pepper
  • 1 avocado, sliced
  • 1 egg, cooked sunny side up
  • 2 radishes, sliced thin
  • 1 jalapeno, sliced
  • Cilantro
  • Lime wedges


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.

If you like “skillet” meals, try my Broccoli Bacon Breakfast Skillet, and if you want another Paleo Tex-Mex idea, my Taco Salad will do the trick!

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