Paleo Enchiladas (grain free with dairy free option)

by Sarah TheHealthyHomeEconomist

paleo enchiladasBefore I reveal this very creative Paleo enchiladas recipe, let me tell you a little about the recipe creator, Tara Rayburn.

I first met Tara, author of the cookbook Essential Gluten-Free Recipes, in yoga class about 10 years ago.  She was pregnant at the time and we struck up a conversation about Labor of Love, a local birthing center in Tampa that offers women a fantastic natural birth experience as well as holistic prenatal care (this is where I delivered all 3 of my children).

A natural opportunity to talk to Tara about traditional cooking and the travels and teachings of Dr. Weston A. Price presented itself when her child began to experience a challenge with food allergies.

One time, I brought some homemade broth to her house when a tummy bug was making the rounds.  Tara has been hooked on traditional cooking ever since witnessing firsthand the healing power of traditional bone broth, and in the ensuing years has become a successful speaker and writer known in alternative circles as the Healthy Habit Coach.

Tara is also the Weston A. Price Chapter Leader of Las Vegas, Nevada and was a featured speaker at a recent Wise Traditions Conference in Dallas.

I’ve been re-reading through Tara’s awesome new gluten-free cookbook in recent days (the pictures are amazing!) and found this wonderful recipe for Paleo enchiladas to share with you.

Paleo Enchiladas (grain free with dairy free option)

Yield:  2-4 Paleo enchiladas (depending on skillet size)


5 free range/pastured eggs
Ghee or coconut oil (where to find)
Grassfed ground beef or ground turkey
Chopped raw or cooked vegetables of choice
Fresh salsa
Grated raw cheese (where to find) or raw carrot (if dairy free)
Garlic, minced
Onions, chopped
Finely chopped greens
Dollop of fresh sour cream or coconut yogurt (if dairy free – where to find)


Saute garlic and onions in a bit of cooking fat until golden.  Add ground meat and brown.   Add chopped veggies of choice if desired.

To prepare the Paleo tortillas, heat a small skillet and add cooking fat.  In a bowl, beat the eggs well.  Pour a very thin layer of egg into the skillet and cover briefly.   In less than a minute, remove egg tortilla and place on a covered dish.  Repeat until all the egg is used up and you have 2-4 tortillas ready.

Wrap the ground meat mixture in the egg tortillas and top with chopped greens, cheese or shredded carrots, salsa, and a dollop of sour cream or coconut yogurt.

Voila!   Paleo enchiladas!

Serve your delicious creation of Paleo enchiladas and enjoy!


Sarah, The Healthy Home Economist

Source:  Essential Gluten-Free Recipes, p. 83

Picture Credit


Comments (36)

  1. Pingback: Summer Meal Plan | Choosing Inexpressible Joy

  2. Sarah

    I cannot thank you enough for this recipe. We have tried it and it is amazingly delicious. Just what we were looking for. You are a gem.

    Gerry Adcock

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    • The recipe is for “egg tortillas”, not regular grain or corn ones. “Yield: 2-4 tortillas” written at the top of the recipe is referring to the egg tortillas.
      Is that what you meant?

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  8. Great recipe, we make Mexican food a lot in our house, and my son loves enchiladas. I usually eat them without the corn tortilla since I’m on GAPS, but he eats the corn (it’s the only time practically that we do eat corn in our house, and it’s always sprouted organic). My son has become very tired of eggs, but I think this is a great way to disguise it, especially with the delicious sauce I make. Thanks Sarah, Merry Christmas to you and your family! :)

  9. I have always loved chile rellenos but have not been able to eat the deep fat breaded kind! This is such a nice idea, we will love trying this! You are a nonstop, great, interesting, fund of
    healthful ideas.
    Thanks for being you

  10. Melissa Naasko via Facebook December 21, 2011 at 1:51 pm

    Being Mexican I usually get a *little* critical of alternative dishes like this but this one is dead on. This is the traditional method of making chile rellenos, by the way! My grandmother never deep fried hers in batter, but made the older *real* version with a thin omelet just like this.

  11. Thank you! I’ve been searching for a meal that I can actually eat! This is it – great source of all the nutrients my body tells me I need. Funny how things work – I actually fixed this meat mixture last night before I saw your post this AM – after I saw the post, I ran out into the kitchen to put it to work in this recipe. Later today, I’ll use the rest of the meat mixture in another recipe I found for grain free cabbage rolls. (I may have found it here, I really don’t remember) It will be great to be able to eat today – less stress. Hubby will be happy as well. He’s trying so desperately to feed me foods my body will tolerate. Thank you so much for sharing your wisdom, experience, and talents.

  12. This is great. I’ve been making sourdough tortillas that we really like, but we are on a low carb diet. I think sourdough is healthy but not low carb so this is a nice alternative. I can’t wait to try it. I really appreciate all the recipes you post. I would never have known about coconut flour and almond meal as a substitute if I hadn’t found you and the other real food bloggers.

  13. Sounds yummy. I have thought of doing that. We eat crepes (eggs) cooked in olive oil-like they do in Italy, that way and cover with jelly that is not sweetened.


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