Enjoy a macro-friendly Mexican night with our delicious Chicken Enchiladas, a delicious dinner option to share with friends and family! Soft tortilla wraps filled with tender slow-cooked chicken in a rich tomato salsa sauce, a sprinkling of Mexican cheese, topped with a tangy enchilada sauce, and baked to perfection. Discover more recipes like this in our cookbook!
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Recipe for Chicken Enchiladas
Ingredients
For the chicken: (per serving 8.5p | 0.5c | 1f)
- 1lb chicken breast
- 1/2c (120g) salsa
For the enchiladas:
- 12 high fiber tortillas (La Tortilla Factory or La Banderita are both good)
- 6oz shredded 2% Mexican cheese
- 1 can/pouch enchilada sauce (Frontera green sauce used)
Method
For the chicken:
- Combine the chicken and salsa in the crockpot and cook on low for 4 hours.
- Shred and let the chicken soak up any remaining juices for another hour.
For the enchiladas:
- Preheat oven to 375°F (190°C).
- Lay out the tortillas and divvy out the shredded chicken in the center of each.
- Sprinkle 7g of cheese in each tortilla.
- Roll up the tortillas and line them in a baking dish (seam side down).
- Cover them with the enchilada sauce and sprinkle the rest of the cheese on top.
- Bake for 10-15 mins until cheese is melted.
Nutrition
Servings:
Macros per enchilada, recipe makes 12
Calories:
180kcal
Fat:
6g
Carbohydrates:
14g
Protein:
17g
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