Sweet Potato Chilaquiles trade tortilla chips for crispy pan-seared sweet potato “chips”, then are loaded with Mexican shredded chicken, fire-roasted chipotle tomato sauce, eggs, and loads of toppings! It’s breakfast or dinner done healthier.
| Whole30 + Paleo + gluten free + dairy free |
I’m trying to keep myself from face-planting this skillet right now.
Just look at it!
It is SO, SO good!
Spicy, smoky Mexican flavor, shredded chicken, sweet potato “chips”, fried eggs, and a helluva lot of toppings. I’m in love!
These Chipotle Sweet Potato Chilaquiles are based off a recipe I found on 40 Aprons. The idea of turning sweet potatoes into chips was like OMG I have to do it!
A Paleo-style diet has been really easy for me to follow. I don’t have any issues swapping brown rice for cauliflower rice, and we certainly don’t buy as much bread as we used to. I know it’s better for my body and since hypothyroidism runs in the family, I definitely don’t mind cutting down on gluten and grains. It’s a darn good thing I like potatoes and squash, though. I could LIVE on sweet potatoes (and fried eggs) so this meal is just right up my alley. Delicious and hearty and healthy all at the same time.
Make sure to check out these other Paleo-friendly recipes:
- Paleo Cincinnati Spaghetti Squash Boats (GF)
- Sweet Potato Korma Curry (V / GF)
- Paleo Curried Shepherd’s Pie (GF / vegan option)
- Blackened Salmon & Blood Orange Salad (GF)
- Creamy Roasted Parsnip Soup (V / GF)
So let’s break it down!
What are Chilaquiles?
Traditionally, Chilaquiles are a Mexican dish made with fried tortilla strips tossed in spicy red or green salsa (and loads of cheese). But this recipe is a definite twist. Instead of tortilla strips, we’ll instead fry up thin slices of sweet potatoes in a little olive oil and remove them to a plate.
The sauce is homemade, but you can definitely use store-bought salsa instead. I sauteed onions and garlic with fire-roasted tomatoes, then tossed in some chipotle chile peppers, smoked paprika, a bit of cumin, and salt. It’s just perfect!
These Sweet Potato Chilaquiles are a little spicy thanks to the chipotle peppers and a little smoky from the smoked paprika and fire-roasted tomatoes. I kinda can’t stop eating them.
And if you don’t mind getting messy, these sweet potato chips can be used to scoop up all your toppings! (but actually I’d recommend a fork…)
This is one of those times you’ll either want a rotisserie chicken on hand, or you’ll want to make use of your slow cooker. Shredded chicken is totally the way to go here! Luckily, I already had some Mexican shredded chicken leftover from the tacos we had for dinner the night before. But a regular ol’ rotisserie chicken will do just fine here. Or you can bake up some chicken breasts and shred them with forks when they’re done.
Do NOTTTTT leave out the eggs! You know you want drippy eggs all over the place with your Mexican eats.
Oh, AND, it all comes together in about 20 minutes. So how’s that for a simple weeknight dinner or a weekend brunch?
If you aren’t following a Whole30 or Paleo diet, feel free to mix in some black beans or top it off with Cojita cheese and sour cream!
Other toppings includeeeeeee:
- Sliced avocado
- Loads of minced cilantro
- Fresh, thinly sliced radishes
- Jalapenos for heat
- A squeeze of lime juice
- Cojita or cheddar cheese
- Thinly sliced red or green onions
Guys, these are just LOADED with flavor.
I’m known to cook Mexican cuisine on a regular basis. Probably because I love tacos like none other (as evidenced here, here, and here!). But also because Mexican food is really easy and incredibly delicious.
It’s actually been a really long time since I’ve had authentic Mexican cuisine. Josh’s stepdad’s side of the family is Mexican, so he’s used to things like rice & beans and tamales. When I was a kid, Mexican food meant Taco Bell. And now, I’m like “What the heck was I thinking?!” Now I’m dying to eat at our local tapas bistro for some of the REAL, GOOD stuff.
I’m definitely thinking I could eat these Sweet Potato Chilaquiles every single day. Breakfast, lunch, and dinner. And maybe snack too.
Bottom line: you need these in your life ASAP!
Thanks so much for reading and support Well-Fed Soul by commenting and sharing these recipes! I seriously can’t thank you enough for being here and following along!
Make sure to tag me on Instagram @well_fedsoul if you make these chilaquiles!!
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These easy, healthy chicken chilaquiles are Whole30, Paleo, & gluten free - a simple brunch or dinner!
- 2 Tbsp olive oil, divided
- 2 large sweet potatoes, sliced into thin rounds (about 1/4" thick)
- 1/2 c. diced yellow onion
- 3 cloves garlic, minced
- 2 (14-oz.) cans fire-roasted diced tomatoes
- 2 Tbsp. chopped chipotle chile peppers in adobo sauce
- 1 tsp. smoked paprika
- 1/2 tsp. chili powder
- 1/2 tsp. cumin
- 1/2 tsp. salt
- 12 oz. shredded rotisserie chicken (or taco-seasoned chicken)
- 4 large eggs
- 1 large avocado, sliced
- 1/4 c. cilantro, minced
- Lime wedges
- Sliced jalapenos
- Thinly sliced radishes
- Optional: Cojita or cheddar cheese if you tolerate dairy
Heat a large skillet over medium-high heat; add 1 Tbsp. olive oil and swirl to coat. Working in batches, arrange the sweet potatoes in a single layer; cook 3-4 minutes, then flip each potato round and cook another 2-3 minutes until golden brown on both sides. Remove to a plate and repeat with remaining sweet potatoes, drizzling with another 1 Tbsp. olive oil if needed.
When all the potatoes are cooked, return the skillet to medium heat. Add a small drizzle of olive oil to the pan along with the onions. Saute 3-4 minutes until translucent; stir in the garlic an additional 30 seconds. Pour the diced tomatoes into the skillet along with the chipotle chile peppers, smoked paprika, chili powder, cumin, and salt. Stir in the shredded rotisserie chicken and all the reserved sweet potatoes. Heat through.
In a separate skillet, crack and fry the eggs to your liking. Place on top of the chilaquiles.
Serve with sliced avocado, cilantro, lime juice/wedges, jalapenos, and radishes.
Nutrition information per serving:
Calories: 470 Protein: 35g Carbs: 38g Fat: 20g Fiber: 10g