Macro Friendly Enchiladas

Enchiladas are one of my all time favorite mexican foods, but I kind of always assumed they were more time consuming to make than they actually are! Or maybe I just cut out some of the steps!

Either way, these are uber easy, and can be made in SO many different ways. You can change up the protein, the salsa, the cheese, do whatever you want!

These are made with chicken, but you could easily do pulled pork, steak, shrimp, etc. Whatever you like, or have on hand!

The tortillas I use are what makes this recipe low carb. They are my absolute favorite, and I probably go through a pack a week, regardless of whether or not I make enchiladas. I find them at Target, but below I've linked their store locator so you can find them near you! I highly recommend!

A note on the chicken: I use canned chicken and it doesn't bother me at all! When it's mixed in something like enchiladas, chicken salad, etc, it doesn't weird me out. I know it's not for everyone, but it's extremely time efficient and cost effective to do it this way.

If you don't love canned, boiled chicken or crock pot chicken will both work just as well! It's totally personal preference.

Pop these in the oven, whip up some margaritas, and enjoy!

Ingredients

• 7 low carb tortillas (I use mama lupes, click here to find them near you!)
• 1 can fat free refried beans
• 1lb shredded or canned chicken breast
• 2 cups reduced fat mexican blend cheese (use whatever cheese you like)
• 1 cup Herdez guacamole salsa (mexican section of the grocery store)
• 1/2 cup fat free greek yogurt

Directions

1. Preheat oven to 375 degrees.
2. Make an assembly line and layer each tortilla with: 2-3 Tbsp refried beans, a sprinkle of cheese, and 1/4 c shredded chicken.
3. Roll each tortilla up and place in a greased 9x13 baking dish.
4. Mix the guacamole salsa and greek yogurt in a bowl until combined.
5. Spread guacamole/greek yogurt mixture evenly amongst the enchiladas.
6. Sprinkle remaining 1/2 cup shredded cheese on top of the Greek yogurt mixture.
7. Bake for 20-25 minutes or until crispy!

macros

For 1 of 7 enchiladas:

• 14g carbs
• 5g fat
• 25g protein