Whole Wheat + High Protein Chicken Enchiladas
IDK about you, but October, Fall weather, Sunday football + a COZY candle makes me want to cook. Here’s my take on high fiber high protein enchiladas, enjoy!
**For full videos in action of me prepping each enchilada and placing in the glass pan, check out the instagram of Love City Nutrition, @lovecitynutrition xoxo
Makes 12 Enchiladas
6-Whole wheat wraps (check to see how much protein they have, bonus if they are high protein wraps, too!)
1-16 ounce jar of salsa
1, 6-8 ounce can of Diced tomatos + chili peppers (Mine had cilantro in it too which was delicious)
1-large bag of grated cheddar and mozzarella cheese
2 baked chicken breasts (cooked)
Fresh Basil
Fresh Garlic (4 cloves)
Onion powder
Salt/Pepper
Olive oil
Directions
Preheat oven to 350F. I used 2 glass baking dishes because I only had two small ones, but you could use one large one. Add olive oil at the bottom.
2. Cut 6 tortillas in half down the middle.
3. Mix together 1/2 jar of salsa, 1- 6 or 8 ounce can of diced tomatoes. Add fresh basil, garlic, onion powder, salt and pepper to taste. Mix.
4. Dice up chicken breasts that are already cooked. I used some I had from the day before that were cooked at 385F for 15 minutes and dusted with poultry seasoning, onion powder, garlic salt and pepper.
5. Using half of the tortilla, add filling mixture (step 3), a layer of cheese, place in bottom of the glass pan and fold to rotate enchilada to coat entire tortilla (as seen in video below) for extra flavor.
6. Top with extra sauce and cheese. Bake for 20 minutes at 350F.
Curious how to fit FUN foods into your diet and still lose or maintain your weight? Contact Love City Nutrition LLC via the contact form on this website or at Lovecitynutrition@gmail.com