High-Protein Enchiladas
Directions
- 1Chop up an onion.
- 2Toss the chopped onion into a hot skillet along with some minced garlic.
- 3Allow them to dance around until they are nice and fragrant.
- 4Add 1 pound of lean ground chicken.
- 5Season the chicken with 1 tsp Garlic powder, 1 tsp Onion powder, 1 tsp Paprika, 1 tsp Cumin, 1 tsp Chili powder, and salt and pepper to taste.
- 6Once the chicken is 80% cooked, add in some non-fat Greek yogurt.
- 7Add some light Mexican cheese.
- 8Finish it off with a bit of lime juice.
- 9Divide the enchilada mix into four low-carb tortilla wraps, ensuring they are rolled very tightly.
- 10Place a bit of enchilada sauce in the bottom of your baking dish.
- 11Add your enchiladas in, seam side down.
- 12Finish it off with the rest of the sauce and a sprinkle of some cheese.
- 13Toss it in the oven with some aluminum foil at 375 degrees Fahrenheit for 15 minutes.
- 14Then back into the oven with the foil off for an additional 5 minutes.
- 15Drizzle it with some Greek yogurt and some cilantro to make it look fancy.
Ingredients
- 1 lb lean ground chicken
- 0.5 cup reduced-fat shredded Mexican cheese
- 0.33 cup non-fat Greek yogurt
- 0.5 small onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 0.5 tsp paprika
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 tbsp lime juice
- 4 Ole Xtreme Wellness tortillas
- 0.75 cup enchilada sauce
- 0.33 cup reduced-fat shredded cheese (for topping)
- 0.25 cup non-fat Greek yogurt (for drizzling)
- Fresh cilantro for garnish
Equipment
knifeskilletbaking dishaluminum foilovenspoon
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