Tuesday, November 29, 2016

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. 

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

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