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Simple and Easy Chicken Enchiladas
recipe
45 min
Total
482 Kcal
30 g protein
41 g carbs
22 g fat
Ingredients for
serving
-
0
g
Oil, PAM cooking spray, original
0.17
x spray , about 1/3 second (1 NLEA serving) (0g)
-
15
g
Tomatoes, red, ripe, raw, year ..
0.08
x cup, chopped or sliced (180g)
-
62.5
g
chopped, cooked chicken breast
0.5
x 1 cup (125g)
-
5
g
PACE, Diced Green Chilies
0.17
x tbsp (30g)
-
19.2
g
Sour cream, imitation, cultured
0.08
x cup (230g)
-
0.3
g
Coriander (cilantro) leaves, raw
0.08
x cup (4g)
-
12.5
g
Chopped Green Onions
0.08
x 1 cup (150g)
-
65.3
g
Tortillas, ready-to-bake or ..
1.33
x tortilla (49g)
-
37.5
g
taco sauce
2.5
x 1 tbsp (15g)
-
12.2
g
Avocados, raw, all commercial ..
0.08
x cup, sliced (146g)
-
37.3
g
Kraft Colby & Monterey Jack ..
1.33
x serving (28g)
-
2.5
g
Cosmo's Black Olives Medium ..
0.17
x serving (15g)
Instructions
-
Set the oven temperature to 350 degrees Fahrenheit / 175 degrees Celsius.
-
In a bowl, mix chicken, sour cream, Jack cheese, cilantro and green chilies.
-
Spread ½ cup of chicken mixture at the center of each tortilla and roll it up.
-
Spray baking tray with cooking spray and arrange the tortillas, seam-side down.
-
Lightly coat the tortillas with cooking spray and bake for at least 35 minutes in the oven at the set temperature.
-
In a bowl, mix sour cream and taco sauce. Evenly spread this mixture over the wraps.
-
Sprinkle with toppings – olive, onions, avocados and tomatoes. Serve immediately.