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Plantain Chilaquiles
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These plantain chilaquiles are a grain-free alternative to a Mexican classic! They're paleo-friendly and easy to modify for AIP.
Course
Main Dish
Cuisine
Mexican
Prep Time
10
minutes
mins
Cook Time
5
minutes
mins
Servings
2
-3 servings
Calories
184
Author
Michelle
Ingredients
1 ½
cup
enchilada sauce
use
this
for paleo,
this for AIP
1 4.5
oz
bag plantain chips
I use these
¼
cup
red onion
diced
2-3
radishes
sliced thin
1
large avocado
sliced
2
tbsp
cilantro
chopped
4
lime wedges
2-3
fried eggs
optional, omit for AIP and vegan
Instructions
Using a large, deep skillet heat the enchilada sauce over medium heat until it barely reaches a low simmer.
Remove from the heat and add the plantain chips to the pan. Use tongs to coat the chips thoroughly in the enchilada sauce.
Add the chips to a large serving dish (or 2-3 smaller plates) and top with the toppings.
Serve fresh with crispy fried egg if desired.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
Nutrition
Serving:
1
serving
|
Calories:
184
kcal
|
Carbohydrates:
29.7
g
|
Protein:
3.8
g
|
Fat:
7.2
g
|
Fiber:
6.5
g