clean chicken enchiladas (LiveFit 16)

I’m not sure if you all know that I am half mexican but I am and I loooooove mexican food. My favorites are probably enchiladas, tacos and tostadas. I worked at a really popular mexican restaurant and bar for 4 1/2 years and to date their food is still my favorite. The red sauce for their enchiladas is my favorite. Ever. The thing about enchiladas is that I actually only ever order them with just cheese on the inside – never a meat, like chicken or beef – so I have never thought about trying to make them healthy because of all the cheese. But when Joseph C. Donnely posted this recipe on his fitness page I was inspired. They looked sooo good and not super hard to make. I modified the recipe a little bit because I am a spice food fanatic – like really. Please, please take that under advisement when you are making these because the fatkid took one bite, spit it out (I think) and chugged a gallon of milk – whoops!! Considered yourself forewarned.

I loved them and they were delish cold for lunch today too.

Ingredients:

• 3 boneless skinless chicken breasts (ended up being 16 oz. cooked)
• 6 sprouted corn tortillas
• 5 oz jalepeno almond cheese

Sauce:

• 2 large tomatoes cut in large pieces
• 1/2 large onion cut in large pieces
• 6 cloves of garlic peeled

Place the above ingredients on a non-stick sheet and bake at 400 for 15 minutes.

Then place in a food processor and combine above and below ingredients until preferred texture. I like mine with no chunks.

• 1 tsp chili powder
• 1 tsp chili de arbol powder
• 1/2 tsp paprika (I was out of cumin)
• 1/4 tsp pepper
• 3 dried out chile de arbol peppers (some de-seeded and some not) <–CAUTION these are what make this SPICY!

Rub:

• 1 tbsp evoo
• 1 tsp chili powder
• 1 tsp chili de arbol powder
• 1/2 tsp paprika (I was out of cumin)
• 1/4 tsp pepper

Directions:

• Combine the rub ingredients to make a paste and rub on the chicken.
• Prepare sauce.
• Cook chicken by preferred method – I just put them in the oven because I was cooking other stuff.
• Once chicken is cooked bring it out and allow to cool so that you can shred (or chop) it.
• I like to lay my tortilla flat, put a tbsp or two of sauce on it, then some cheese, then the chicken.

• Roll it and then repeat five more times.
• Cover all the enchiladas with remaining sauce and cheese.
• Cook for about 15 minutes at 350.

Enjoy! Also, try not to be surprised if the tortilla falls apart a little from the sauce

Each one has:

• Calories: 237
• Carbs: 17g
• Fat: 5g
• Protein: 32g

* Remember most of the calories are actually from the chicken (at least in mine – they were each stuffed with 3oz cooked).

Today was also back and bis from the LiveFit trainer and my arms were shaking as I was leaving the gym. I have been making an effort to live heavier than normal and try to push myself. Not gonna lie – it’s definitely harder now that I’m working out by myself (my p.i.c. from school has a completely different schedule than me – major bummer).

Hope everyone else had a fab Wednesday

 

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