Chicken Enchiladas

Chicken Enchiladas | Macros Inc Recipes

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

  • Dinner
Diet Type:
  • Low Calorie
  • High Protein

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)

For the chicken:

  1. Combine the chicken and salsa in the crockpot and cook on low for 4 hours.
  2. Shred and let the chicken soak up any remaining juices for another hour.


For the enchiladas:

  1. Preheat oven to 375°F (190°C).
  2. Lay out the tortillas and divvy out the shredded chicken in the center of each.
  3. Sprinkle 7g of cheese in each tortilla.
  4. Roll up the tortillas and line them in a baking dish (seam side down).
  5. Cover them with the enchilada sauce and sprinkle the rest of the cheese on top.
  6. Bake for 10-15 mins until cheese is melted.
Macros per enchilada, recipe makes 12
Total Fat:
Total Carbohydrates:

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