Today I’ve got a great new recipe for you all! Even though yesterday was my birthday, I decided to spice things up for dinner and prepare some Mexican food. This is unusual for me because I’m not a huge Mexican fan, but I did have a craving for some delicious enchiladas! I found a recipe online but adjusted it a bit to make it macro friendly!
1 large onion
46 ounces boneless, skinless chicken breast
2 jars (10.75 ounces) of enchilada sauce
16 tablespoons (1 cup) lite sour cream
10 tortilla (I used the 100 calorie Chi-Chi’s fajita style tortilla)
2 cups low fat cheddar cheese
1. Cook chicken (350 degrees for 20 minutes in the oven) and then shred.
2. Chop up onion and in a skillet sprayed with non-stick spray sautee until tender.
3. Add in chicken and 1/2 a can of enchilada sauce. Mix until combine.
4. Line two casserole dishes with a small amount of enchilada sauce, just enough to coat the bottom.
5. Fill each tortilla with three heaping tablespoons of the chicken mixture and then roll and place in the casserole dish. Repeat with remaining tortillas.
6. Cover the tortillas with the rest of the enchilada sauce and then the cheese.
7. Bake for 20 minutes, with foil covering the casserole dish. Then remove the foil after 20 minutes and bake an additional 10 minutes until the sauce and cheese are bubbling.
Serving size: 1 enchilada
Fat: 10 grams
Carbs: 24 grams, 7 grams of fiber
Protein 33 grams
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So there you have it! Quick and easy enchiladas. For some reason I always thought making this dish was a long drawn out process, but it’s not. If you had a rotisserie chicken or even some pre-cooked Crock Pot chicken, you could make this process even faster. I also didn’t include many spices in this because I’m a mild person at best, but you could definitely add a kick to this if you wanted!
Now, as far as the nutrition goes, this is not 100% exact. I divided the chicken mixture evenly throughout the tortillas so it should be pretty close, but it may be off by a few macros here and there. The serving size is one enchilada, and coming in at a whopping 33 grams of protein…that’s enough to keep you full! We paired this with a salad and some mixed vegetables.
By substituting lower fat and lite versions of the tortillas, cheese and sour cream, this recipe went from high fat and high carb to something that everyone who’s tracking macros can fit!
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