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CHICKEN ENCHILADAS

Updated: Feb 28


Mexican Food is my weakness. I could eat it everyday. If you ask me what restaurant I would go to 9 times out of 10 I would say Mexican food, but most Mexican food is filled with fats and carbs. Since I started macro counting I prefer to make my own food now. I have made a couple different macro friendly enchiladas recipes, but this one is my favorite. I know it might sound weird at first putting greek yogurt in your enchiladas but you won't even notice it. Now go make them and let me know how you like them.

Enjoy!



INGREDIENTS

12oz cooked chicken, shredded

1 can Rotel

113g non-fat plain greek yogurt

56g (1/2 cup) reduced fat shredded cheese

200g Herdez Salsa Verde

15 Guerrero taco size corn tortillas

1/2 tsp taco seasoning

Salt and pepper to taste


DIRECTIONS


1. Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with non-stick cooking spray.

2. In a medium size mixing bowl, mix together shredded chicken, Rotel, greek yogurt, taco seasoning, salt and pepper.

3. Spoon 50g of chicken mixture in the center of each tortilla. Rolled the tortilla and place in baking dish. Repeat until finished.

4. Pour salsa verde over top of enchiladas. Sprinkle with cheese.

5. Bake for 20-25 minutes.


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#chickenenchiladas #familydinner #macrofriendlyrecipes #healthyeating

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