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.
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.
Enjoy! Also, try not to be surprised if the tortilla falls apart a little from the sauce
Each one has:
* 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