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Italian Enchiladas


Italian Enchiladas
Italian Enchiladas

Macros Per Serving (1 enchilada): I recommend eating 2 per meal.


Calories: ~220 kcal

Protein: ~25 g

Carbohydrates: ~9 g

  • Fiber: ~1.5 g

Fat: ~9 g

  • Saturated Fat: ~4 g

 

INGREDIENTS:


2 cups shredded chicken, I use rotisserie chicken with skin and fat removed

½ cup cottage cheese, low fat (I promise you can’t taste it- but you could always sub Greek yogurt or lite mozzarella cheese)

1.5 cups marinara, (I used Rao’s)

1 tsp Italian seasoning

1 tsp garlic powder

½ tsp red pepper flakes (optional)

Salt and pepper

6 tortillas or wraps, (I highly recommend @egglifefood new Garlic and Herb Egg wraps or use the original flavor- another option is Siete foods tortillas)

3/4 cup shredded lite mozzarella

¼ cup fontina cheese or a higher fat cheese (optional if watching fats)

 

DIRECTIONS:

1. Preheat oven to 425. In a large bowl, combine chicken, ½ cup marinara, cottage cheese, and seasonings. Stir to combine.

 

2. Pour about ¼ cup of marinara on the bottom of an 8x8 baking dish. Fill each tortilla with 1/6 of the filling. Wrap tightly and lay seam side down on top of marinara.

 

3. Pour remainder of marinara over the top of the wraps, brushing to cover entire wrap. Sprinkle with mozzarella and fontina.

 

4. Bake at 425 for 20-25 min or until the top is bubbly and starting to get golden. Serve with fresh cut basil, parsley, or green onions.

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