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 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)
Macros (for the enchilada sauce)
5g Carbs
4g Fat
2g Protein
Macros (for entire dish)
30 Carbs
18 Fat
32 Protein
Macros (for entire dish)
30 Carbs
18 Fat
32 Protein
- 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.
- Put 2oz (or any amount to meet your goals) of chicken in each corn tortilla & roll up.
- Top with 1 serving of enchilada sauce, cheese, salsa & enjoy
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