Enchiladas AKA the best food in the entire world. Made with fat free cream cheese, green chiles and cilantro, these are bursting with flavor in every bite.  These are also high in protein and low in fat which means they are a perfect option for your #MealPrepMonday!

Follow recipe below to mix together filling.

To assemble, spread thin layer of sauce into bottom of greased 8×11 pan.

Next, spread layer of chicken filling onto center of tortilla. 

 

Roll up the tortilla, tucking in the ends as you go. Lay it in pan. Repeat process with remaining tortillas.

Once all enchiladas have been rolled up, pour the remainder of the sauce over the top of enchiladas. Sprinkle with remaining cheese.

Bake in oven for 25-30 minutes, until cheese is bubbly and lightly browned.

Makes 5 enchiladas. Macros for 1 enchilada:

263 calories

23.6g carbs

6g fat

28g protein

Low Fat Green Chile Enchiladas
Serves 5
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Ingredients
  1. 5 low carb tortillas (or tortillas of choice)
  2. 6 oz fat free cream cheese
  3. 1 small onion, chopped
  4. 1 clove garlic
  5. 1 7.5 oz can green chiles
  6. 3/4 tbsp lime juice
  7. 1/4 tsp cumin
  8. 1/4 tsp chili powder
  9. 1/8 tsp salt
  10. 1/4 cup fresh cilantro (heaping)
  11. 150g fat free plain greek yogurt
  12. 1 packet Frontera Foods green chili enchilada sauce
  13. 8 oz chicken, cooked
  14. 2 oz fat free mozzarella cheese
  15. 2 oz 2% reduced fat cheddar cheese
Instructions
  1. Preheat oven to 375 degrees.
  2. In a medium pan, cook onion until translucent. Add in minced garlic and stir until fragrant. In a mixing bowl, beat cream cheese until light and fluffy, about 30-60 seconds. Add in green chiles, onions, lime juice, spices, greek yogurt, and enchilada sauce. Mix until combined thoroughly. Set aside 1 cup of mixture for bottom of pan and topping. Pour thin layer of sauce onto bottom of greased 8x11 pan. Add chicken and 2 oz cheese to remaining mixture (half mozzarella and half cheddar).
  3. Assemble enchiladas by placing a big scoop of chicken filling onto the center of a tortilla. Roll up the tortilla, tucking in the ends as you go. Lay it in pan. Repeat process with remaining tortillas. Once all enchiladas have been rolled up, pour the remainder of the sauce over the top of enchiladas. Sprinkle with remaining cheese. Bake in oven for 25-30 minutes, until cheese is bubbly and lightly browned.
Makes 5 enchiladas. Macros for 1 enchilada
  1. 263 calories
  2. 23.6g carbs
  3. 6g fat
  4. 28g protein
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