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Paleo Enchilada Casserole | Roots & Boots

Paleo Enchilada Casserole

  • Author: Kathleen | Roots & Boots


Bursting with flavor, this paleo enchilada casserole makes a hearty, Tex-Mex meal without grains or dairy.






  • 1 tablespoon avocado oil
  • 3 tablespoons chili powder
  • 1 tablespoon arrowroot powder or tapioca flour
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • 1 teaspoon cacao powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 cups tomato sauce
  • 1 cup broth or stock
  • unrefined sea salt, to taste

Optional toppings

  • diced avocado
  • guacamole
  • fresh, chopped cilantro
  • sliced jalapenos
  • salsa
  • shredded raw cheddar


Step one: tortillas

  1. Fill a large pot with water and bring to a boil.
  2. Remove both ends of each plantain and slice into thick chunks.
  3. Remove skins.
  4. Boil plantain chunks about 15 minutes, until easily pierced with a fork.
  5. Drain plantains and allow to cool a bit.
  6. Add cooked plantains to a food processor and blend until they come together to form a large dough ball.
  7. Remove this ball of dough and roll out between two sheets of parchment paper.  If necessary, you can divide the dough into two or four smaller balls and then roll out.
  8. Keep in mind that you’re aiming for enough “tortilla” to form two layers in a 9×13 dish.
  9. Heat a cast iron skillet or griddle over medium-high heat and cook each tortilla.  You may want to slice up the rolled-out plantain dough into manageable sizes for flipping.  I like to roll mine into squarish shapes in order to fit my 9×13 dish.

Step two: sauce

  1. Combine the spices (chili powder, oregano, cumin, cacao powder, garlic powder and onion powder) in a small bowl.
  2. Heat a medium sauce pan over medium-high heat.
  3. Add avocado oil to the hot pan.  When oil is hot, add the spices and stir well.
  4. After about 30 seconds, add the tomato sauce, broth, and arrowroot or tapioca.  Whisk well.
  5. Bring mixture to a simmer and cook until thickened.  If it becomes too thick, thin with additional broth.

Step three: filling

  1. Heat a large skillet or dutch oven over medium heat, then add 1 tablespoon avocado oil.
  2. When oil is heated, add diced onion and bell pepper.  Saute until softened.
  3. Add meat and cook until browned or heated through.

Step four: assemble casserole

  1. Line a 9×13 dish with one layer of plantain tortillas, trimming if necessary for a good fit.
  2. Spread half the meat mixture and one can diced green chiles over the tortillas.
  3. If desired, add a bit of shredded raw cheddar.
  4. Use a small ladle to distribute about one third of the sauce evenly over the meat mixture.
  5. Next, add the second layer of plantain tortillas, followed by the remaining meat mixture.
  6. If you prefer more of a kick, add a second can of diced green chiles.
  7. Ladle the rest of the sauce evenly over the casserole.
  8. If desired, top with more shredded raw cheddar.

Step five: broil

  1. Preheat broiler on high.
  2. Broil the casserole for 5-10 minutes until bubbly.
  3. Serve hot, with toppings of choice.


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