Green Chili Enchiladas

I got home from the store, last week & quickly realized I didn't have everything I needed to make this. I had forgotten the green chili enchilada sauce. But the challenge was that everything I looked at had way too much sodium. A meal should be around 500g per serving, anything over that is considered too high. So I opened my pantry, hoping there was something in there that I could use to bring this to life. There it was staring me in the face, a jar of Alfredo sauce. Now, I know it may sound a little weird but it totally works. That's the secret to this dish, who knew. It's a great alternative to sour cream because what you get in only 2 tablespoons of sour cream, you can get in 1/4 cup of sauce...it's a much more substantial portion and it holds up really well when reheated in my individual serving containers. 

Ingredients:

4oz chicken thighs, diced 

28oz reduced fat mexican cheese blend

2 corn tortillas

2 tablespoons hatch chili salsa
1 serving

Green Chili Enchilada Sauce 

1 cup green chili's, canned

2 green onions, cut

1.25 cup Classico alfredo sauce

1/4 tsp cumin, ground

dash or so of garlic powder, to taste

salt & pepper to taste

5 servings (enough for 1 week of lunches)

Macros (for the enchilada sauce) 

5g Carbs

4g Fat

2g Protein

Macros (for entire dish)
30 Carbs
18 Fat
32 Protein

1. In a bowl, add all the ingredients for the enchilada sauce & allow the flavors to come together in the fridge, while assembling the remaining ingredients.
2. Put 2oz (or any amount to meet your goals) of chicken in each corn tortilla & roll up.
3. Top with 1 serving of enchilada sauce, cheese, salsa & enjoy