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Even Skinnier Enchiladas

Updated: Apr 11


Ok ya'll!! If you are watching your carbs then this is quite possibly the best way to devour enchiladas without any of the guilt. Also, I hate the extra unnecessary ingredients in about every tortilla on the market, so this egg white wrap is the perfect healthy alternative. The taste is absolutely phenomenal but please note that the texture of a baked egg wrap is slightly different than a typical tortilla (although I would say it’s a very slight difference).

Approx 3 servings (2 enchiladas per person)

Per serving: Cal: 452, Fat: 20.3g, Carbs: 11.5g, Fiber: 1g, Protein: 54 g


4-6 egg white wraps (I prefer @traderjoes or @egglife wraps plain or southwest style)

For the filing:

1 onion, diced

1 zucchini, diced

2 gloves of garlic, minced

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

1 jar of red enchilada sauce

1 tsp cumin

1 tsp chili powder

Salt and pepper

Cayenne pepper (depending on heat preference)

1 cup shredded Colby jack/Mexican cheese

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


1. Preheat oven to 375. Spray 9x9 casserole dish with nonstick spray.

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. Mix well until warmed through.

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 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!

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