HIGH PROTEIN CHEESY CHICKEN ENCHILADAS
A Friday night favourite, who doesn’t love a dish of cheesy enchiladas?! We’ve put together a High Protein Cheesy Chicken Enchilada recipe, with steps to make everything from scratch, that isn’t overcomplicated. The beauty of making your own sauce is that you can control exactly what goes into your meal, keeping it low fat, low sugar, low calorie, with no hidden nasties. The macros on this dish are insane – 11g Fat, 96g Protein, 60g Carbs, plus it serves two, so if you aren’t up for sharing, you can always enjoy this the following day for double the macro win.
So step away from the packet mix, and whip up your own homemade enchiladas to smash those macro goals!
So what have we switched up…
Homemade Sauce – It takes just ten minutes to whip up the sauce, and we promise you that this pays off. Many jar or packet sauces for enchiladas carry high sugar content, and unexpectedly high calories, so set aside an extra ten mins and make your own.
Eatlean Grated Protein Cheese – The cheese topping on this is too good to miss out on, so step away from the full fat cheese, and get a bag of our low fat, high protein cheese for the win. We use a whole bag of it in this recipe, and it’s still a macro winner. No enchilada should ever be without its cheese!
Weight Watchers Wraps – There are plenty of lower carb, lower fat, or diet specific wrap alternatives out there, so shop around and read the nutritionals before you buy your usual tortilla wraps.
1 TBSP Flour
1 TBSP Chilli Powder
1 Tin Chopped Tomatoes
1/2 Cup Water
1/4 TSP Cumin
1/4 TSP Onion Granules
1/4 TSP Garlic Granules
1 Red Onion
2 Chicken Breast
1 TSP Chilli Flakes
1 Spring Onion
Spray your saucepan with Fry Light, and to that add 1TBSP flour and 1TBSP Chilli Powder, mix together.
Add one tin of chopped tomatoes, half a cup of water, 1/4 teaspoon of onion granules, 1/4 teaspoon of cumin, 1/4 teaspoon of garlic granules, stir and cook through for 10 mins.
Spray a frying pan with Fry light, and to that add chopped red onion, cook through for 5 minutes.
Add two chopped mixed peppers, and two chicken breasts cut into strips, cook through until the chicken starts to brown.
Add 1TBSP of Smoked Shaker Protein Cheese and 1TSP of Chipotle chilli flakes (or normal chilli flakes will do) and take off the heat to cool.
Take an oven proof dish and add a thin layer of sauce to the bottom. Then take a tortilla and add sauce, grated Protein Cheese and your chicken mix.
Wrap together and place folded side down in your dish, on top of the thin layer of sauce. Repeat twice again and then top with the remaining sauce.
Add a good layer of Grated Protein Cheese, a sprinkle of chilli flakes and then bake in the oven at 200 degrees for 30 minutes.
When the cheese has browned, remove from the oven and top with chopped spring onion, serve immediately.
|2 Servings per dish|
|Serving size||1/2 Dish|
|Amount per serving|