This recipe for Paleo Chilaquiles can actually be served at breakfast or at dinner. Traditionally, they are served over tortilla chips, but as we don’t eat those, so we like to serve them with our Paleo Tostones, which are so awesome! If you haven’t tried them, they are really delicious, I promise. It almost like a Mexican food casserole, but also an entree. Awesome, really awesome.
Sometimes, people ask us, how do you ever have time to be Paleo? Isn’t it really hard having to work a full time job and then come home and cook a meal from scratch?! And to that I say, ‘Well, yes, at first it is a little difficult. But then it becomes a part of your routine and it gets to the point where its just as easy as anything else”…which I really believe is true. We ALL have a difficult time transitioning, but trust me, there is light at the end of the tunnel. I like to tell people that we post these recipes so that everyone else has somewhere to start! ;)
Green Leaf Lettuce
Optional: Queso Blanco & Sour Cream (if you do dairy)
*You can also try this recipe with our Paleo Red Enchilada Sauce instead!
Make the Paleo Mexican Shredded Chicken according to the directions and mix it with the Paleo Chilaquiles Sauce (also, just follow the directions). Layer the Paleo Tostones, Paleo Mexican Shredded Chicken, then Paleo Sunny Side Up Eggs, then the lettuce and Paleo Guacamole (and sour cream and cheese if you do dairy).