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:

  1. Preheat oven to 350°F.
  2. Pour half the can of enchilada sauce in your pan.
  3. Mix the cooked meat with the salsa. (I like to use white corn and black bean salsa for a little extra something)
  4. 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)
  5. Use about half of the cheese and sprinkle it on the top of each enchilada. (For more accuracy, I did about 9g each)
  6. Roll up each enchilada and place in the pan.
  7. Pour the rest of the enchilada sauce over the enchiladas and sprinkle rest of the cheese on top.
  8. Bake for 30-35 minutes.

The printable recipe card and nutritional information is below!

 

Easy Enchiladas

  • Servings: 8
  • Difficulty: easy
  • Print

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

  1. Preheat oven to 350°F.
  2. Pour half the can of enchilada sauce into your pan.
  3. In a large bowl, mix chicken and salsa together.
  4. Evenly distribute the chicken & salsa mixture onto the 8 tortillas.
  5. Use about half of your cheese to sprinkle on each of the enchiladas.
  6. Wrap each enchilada tightly and place in pan.
  7. Pour rest of enchilada sauce on top of enchiladas and sprinkle remainder of cheese on top.
  8. Bake for 30-35 minutes.

Nutrition Facts
Serving Size 1 enchilada
Servings Per Container 8

Amount Per Serving
Calories 235 Calories from Fat 66.6
% Daily Value*
Total Fat 7.4gg 11%
Saturated Fat 3.5g 18%
Trans Fat 0g
Cholesterol 56.6mg 19%
Sodium 722mg 30%
Total Carbohydrate 24.8g 8%
Dietary Fiber 14g 56%
Sugars 1.6g
Protein 28.1g 56%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

I hope you enjoy this recipe! Be sure to tag me or let me know if you try it out 🙂

Image 11-27-19 at 11.15 AM

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