Hello hello! Christmas is next week, like WHAT?! I seriously can’t believe it. But, I am so SO excited! It’s winter break for me which means I have NO school work to even think about for the next three weeks. I had a lot of school work to do over Thanksgiving break so I’m really excited about not having any of that to worry about. I graduate in May so I’m hoping to take advantage of break to work on job applications and figuring my life out lol. I am also planning on working on a 6 week guide for you guys over break that will be *hopefully* available mid January!
Onto the recipe! I found this recipe originally on Pinterest, but made some adjustments to make it a little bit more macro friendly. This is a very simple recipe, so feel free to add any other ingredients you’d like! I have now made this a couple of times for me and Dylan to have over the weekend and it’s been a hit 🙂
A couple of notes:
- I make my chicken by putting it in the crockpot! 6-7 hours on low or 3-4 hours on high, depending on how much you have. Then I shred it up with forks or an electric mixer.
- You can swap out for ground beef or turkey if you’d like! Just keep in mind it may slightly affect the nutritional information.
- If you’re wanting to lower the fat content, you can use fat free cheese instead.
- I like to prepare these and then put them in the fridge/freezer for later. Then all you have to do is pop them in the oven!
How I made them:
- Preheat oven to 350°F.
- Pour half the can of enchilada sauce in your pan.
- Mix the cooked meat with the salsa. (I like to use white corn and black bean salsa for a little extra something)
- Evenly distribute the meat/salsa on the 8 tortillas. (If you’re wanting more accuracy, it’s right about 3 oz. of the chicken/salsa on each tortilla)
- Use about half of the cheese and sprinkle it on the top of each enchilada. (For more accuracy, I did about 9g each)
- Roll up each enchilada and place in the pan.
- Pour the rest of the enchilada sauce over the enchiladas and sprinkle rest of the cheese on top.
- Bake for 30-35 minutes.
The printable recipe card and nutritional information is below!
Easy Enchiladas
Ingredients
- 1 pound chicken (cooked, shredded)
- 1 cup salsa
- 8 medium tortillas
- 1 10 oz. can of enchilada sauce
- 1.5 cup reduced fat shredded cheese
Directions
- Preheat oven to 350°F.
- Pour half the can of enchilada sauce into your pan.
- In a large bowl, mix chicken and salsa together.
- Evenly distribute the chicken & salsa mixture onto the 8 tortillas.
- Use about half of your cheese to sprinkle on each of the enchiladas.
- Wrap each enchilada tightly and place in pan.
- Pour rest of enchilada sauce on top of enchiladas and sprinkle remainder of cheese on top.
- Bake for 30-35 minutes.
I hope you enjoy this recipe! Be sure to tag me or let me know if you try it out 🙂
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