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Paleo Breakfast Enchiladas - Whole30 Compliant

Course Breakfast
Cuisine Casserole
Keyword breakfast, paleo, whole30
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 5
Calories 397 kcal


  • 8 eggs lightly beaten
  • Salt and pepper
  • 1 1/2 cup cooked, shredded pork
  • 1 cup diced potatoes
  • 1 cup grape tomatoes quartered
  • 1/2 avocado diced
  • 2 Tbsp chopped cilantro
  • 1 cup enchilada sauce divided

Enchilada Sauce:

  • 4 Tbsp ghee
  • 1 1/2 Tbsp chipotle chili powder
  • 1/2 Tbsp Mexican Hot chili powder
  • 1 tsp cumin
  • 2 cloves garlic minced
  • 15 oz tomato sauce
  • 1 1/2 cup water
  • 2 Tbsp arrowroot powder
  • 2 Tbsp water


Enchilada Sauce

  1. Melt ghee in medium saucepan over medium heat. Add chili powders, cumin and garlic. Cook for 1 minute or until fragrant. Stir in tomato sauce and water. Bring a boil and then reduce heat to simmer. Simmer for 10-15 minutes. In a small bowl, whisk together arrowroot powder and 2 Tbsp water. Then, whisk into sauce to thicken. 


  1. In a medium bowl, combine shredded pork, diced potatoes and 1/4 cup enchilada sauce. Stir to combine.

Egg Tortillas

  1. Heat a crepe pan or large skillet over medium heat. Coat pan in oil and pour in eggs to create a thin, crepe like layer. Cook for 2 minutes and flip. Cook for an addition 1-2 minutes or until done. Repeat with remaining eggs.


  1. Preheat oven to 350 degrees. 

  2. To create enchiladas: Spoon pork mixture into egg rounds. Roll up and place in baking pan. Spoon remaining enchilada sauce on top. Bake in preheated oven for 10-15 minutes. Top with tomatoes, cilantro and avocado before serving.

Recipe Notes

If you want the sauce to be less spicy, reduce the amount of Mexican hot chili powder and increase the chipotle chili powder. You should have a total of 2 Tbsp chili powder.