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Plantain Chilaquiles

  • Author: Michelle
  • Total Time: 15 minutes
  • Yield: 2-3 servings 1x


These plantain chilaquiles are a grain-free alternative to a Mexican classic! They’re paleo-friendly and easy to modify for AIP.


  • 1 1/2 cup enchilada sauce (use this for paleo, this for AIP)
  • 1 4.5oz bag plantain chips (I use these)
  • 1/4 cup red onion, diced
  • 23 radishes, sliced thin
  • 1 large avocado, sliced
  • 2 tbsp cilantro, chopped
  • 4 lime wedges
  • 23 fried eggs (optional, omit for AIP and vegan)


  1. Using a large, deep skillet heat the enchilada sauce over medium heat until it barely reaches a low simmer.
  2. Remove from the heat and add the plantain chips to the pan. Use tongs to coat the chips thoroughly in the enchilada sauce.
  3. Add the chips to a large serving dish (or 2-3 smaller plates) and top with the toppings.
  4. Serve fresh with crispy fried egg if desired.


All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Prep Time: 10
  • Cook Time: 5
  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: Mexican


  • Serving Size: 1 serving
  • Calories: 184
  • Fat: 7.2g
  • Carbohydrates: 29.7g
  • Fiber: 6.5g
  • Protein: 3.8g