Chicken Enchiladas With Cilantro Lime Rice
Mexican is my favorite food when it comes to Nationalities.
Enchiladas is one dish I can not go with out!
Unfortunately the particular food item is not the most macro friendly for health conscious people.
This is why I decided to take matters into my own hands for my Enchiladas fix!
I Created a high protein, low fat Enchilada dish, packing a HUGE amount of flavor!
All while remaining Macro Friendly.
Note: this calls for a slow cooker.
Requirements for me to indulge in Enchiladas:
- Moderate to low fat
- Lean moderate to high protein
- Moderate to high carbs
This recipe includes an AWESOME recipe for homemade taco seasoning that will totally replace the urge to buy packets
3 T. chili powder
1/2 tsp onion powder
1/2 tsp dried onion flakes
3/4 tsp garlic powder
3/4 tsp oregano
1 tsp crushed red pepper flakes
1/4 tsp cayenne pepper
1 tsp paprika
1 1/2 T. cumin
2-2 1/2 tsp kosher salt
1 T. black pepper
15 oz LOW SODIUM chicken broth
1 14.5oz can diced tomatoes and liquid
4 boneless skinless chicken breasts
Belgioso Shaved Cheese Blend
The cooking process
In a large bowl pour the chicken broth in, and use a fork to whisk in the taco seasoning mixture (add a few dashes of hot sauce if you want!)
Spray the slow cooker with non-stick cooking spray.
Open the diced tomato can and pour all contents over the bottom of the slow cooker.
Lay the chicken breasts on top of the tomatoes and pour the broth/seasoning over that.
Cover and cook on LOW for 6 hours- chicken should fork apart easily.
Use a slotted spoon to remove the cooked chicken to a large bowl and use 2 forks to shred it up.
Use the slotted spoon to get all the diced tomatoes out of the slow cooker and add to the shredded chicken.
Then grab a large cereal spoon and add about 4-6 spoon fulls of the liquid from the slow cooker to the shredded chicken bowl and stir it all up!
Roast The Green Tomatoes , Peppers , and Jalapenos in the oven on 340 until they blister up.
Let cool and then cut the items into smaller chunks.
Place in food processor at blend until smooth.
Heat medium sauce pan, spray with non-fat stick and brown off tortillas on each side .
Place shredded chicken from bowl in tortillas and roll up.
Pour sauce over the enchiladas and place cheese evenly on top.
Put in oven for 15-20 mine or until cheese is golden brown (350 temp)
Tip: I like to cook rice at the beginning of each week or end of each week to have on ready to go.
Invest in a rice cooker and slow cooker , I promise this will CHANGE YOUR LIFE!
place 2 cups of cooked rice in a mixing bow and squeeze half a lime into the rice.
Fold in minced fresh cilantro and salt and pepper to taste .
That’s all there is to this recipe and you’re ready to serve !
Nutritional info for my serving
This Enchilada dish totally hits my 3 requirements and keeps me full!
Carbs-153g (6 corn mission tortillas and 2 cups of white rice)
That’s what I call a meal !
The KEY to making this easy is 4 steps
- Cook rice ahead of time in large batches. This is just one of many dishes you can eat your rice with throughout the week
- Let the chicken cook over night so you have it ready the next day.
- Keep seasoning dry mix on pantry ready to go.
- Have batches of the sauce ready to go , this is just one of many dishes you can use the sauce on.