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EASY Enchiladas

Updated: May 22


EASY ENCHILADAS (LOW CARB AND PICK YOUR PROTEIN OPTIONS)


Macros Per Enchilada:


If using egg wrap and ground turkey/chicken,

  • Calories: 228

  • Protein: 26.5g

  • Carbs: 8.0g

  • Fat: 10.1g

  • Fiber: 1.3g


If using regular tortilla,

  • Calories: ~285

  • Protein: 25–27g

  • Carbs: 25g

  • Fat: ~8.5g

  • Fiber: ~4g


INGREDIENTS:


6 egg wraps (I prefer @traderjoes or @egglife wraps plain or southwest style)

or 6 tortillas of choice (I prefer Siete Brand or Rise and Puff Brand for cleanest ingredients)


For the filing:

1 onion, diced

1 zucchini, diced

2 gloves of garlic, minced

Protein of choice (1 lb ground turkey/beef or shredded rotisserie chicken)

3/4 cup Greek yogurt

1 jar of red enchilada sauce, divided

1 tsp cumin

1 tsp chili powder

Salt and pepper

Cayenne pepper (depending on heat preference)

1 cup lite shredded Colby jack/Mexican cheese, divided


Toppings: chopped cilantro, diced tomatoes, avocado slices, Greek yogurt, hot sauce


DIRECTIONS:


1. Preheat oven to 375. Spray 9x9 casserole dish with nonstick spray. Pour some 1/3 of jar of enchilada sauce on bottom of dish.

2. Heat olive oil in skillet over medium high heat. Sauté onions and zucchini until tender.

3. Add garlic and cook until fragrant. Add cumin, chili powder, salt and pepper, and cayenne (optional). Add cooked protein of choice.

4. Add 1/3 of the jar of enchilada sauce. Stir. Turn off heat. In a bowl combine, mixture with Greek yogurt and 1/2 cup lite shredded cheese.

5. Fill each egg wrap with mixture -dividing according to how many you are making (9x9 can fit up to 6 skinny enchiladas).

6. Pour remaining enchilada sauce over top of enchiladas. Add remaining cheese. Cover with aluminum foil.

7. Bake for 20-25 minutes. Then remove foil and bake another 5-10 minutes or until cheese is golden and edges are getting crispy.


Top with toppings of choice! (add macros accordingly!)


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