Last Monday, I made Chicken Enchiladas with fresh foods and it turned out pretty well. I trimmed down on oils by using olive oil spray instead of tablespoons of olive oil and reduce the amount of cheese on top to reduce fat and, therefore, calories.
Macro Estimates: 708 Calories 85 Grams of Protein 68 Grams of Carbohydrates 14 Grams of Fat Enchilada Sauce For the Enchilada Sauce, I used this recipe. The only substitution I made was using fresh tomatoes instead of canned tomatoes. I used 250 Grams of Roma Tomatoes. The Chicken Filling 12 Ounce Chicken Breast 1/2 Green Bell Pepper 50 Grams Onion Diced 1/2 Teaspon Garlic 4 Small Maiz Tortillas 1/4 Teaspoon Cumin Olive Oil (Spray) Salt To Taste Pepper To Taste 1. Place Chicken Breast in bottom of large pot. Salt and pepper, then fill the pot with about 1" of water. Heat on stove top, covered, and bring water to a boil. Once water is boiling, turn heat down to simmer and leave covered for about 10-20 minutes. 2. Once Chicken is cooked through, remove from pot and shred. Pre-heat oven to 375 degrees. 3. Heat a skillet and lightly coat with spray olive oil. Add onion, garlic, cumin and salt. Cook for 1 minute and add green peppers until peppers soften. Add Chicken to the skillet and stir. 4. Layer bottom of a small baking dish with half of enchilada sauce. 5. Soften 4 tortillas by lightly coating in olive oil and heating in another skillet for 20-30 seconds each. 6. Dip tortillas in sauce on both sides and add chicken filling. Roll the tortilla, seam side down. Repeat with remaining tortillas. Top lightly with cheese of choice. 7. Bake in bottom of oven for 15-20 minutes. Let me know what you think in the comments below. Did you make any adjustments?
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