Chicken Enchiladas 

Macros

P: 44g   F: 34g   C: 25g

*The ingredients listed and calculated macros are considered 1 serving.*

*These macro numbers are subject to change based on source, brands of product and individual goals.*
*These numbers can be adjusted to fit your own macro numbers based off your specific calculations.*

Ingredients:

•           1 cup (135 g) of Shredded Chicken 

•            1 Whole Wheat Carb Chopper Tortilla (Santa Fe Tortilla Co. is a good one)

•           0.25 cups of Enchilada sauce 

•           0.25 cups of Low moisture mozzarella cheese

•           1 cup green veggie of choice (not included in macro amount)

•           1 medium Avocado

•           Chili powder to taste

•           Cumin to taste

•           Salt and Pepper to taste

Method:

1. Cook chicken in crock pot of boil on stove.  These methods are the best to be able to shredded the chicken once cooked
2. Once chicken is cooked, shred and season with chili powder, cumin, salt and pepper or any seasoning of choice.
3. Pre Heat oven to 400
4. Spray a baking dish with non-stick spray of choice.  Fill tortilla with chicken then roll up and place seam side down in the baking dish.
5. Pour enchilada sauce over tortillas and top with shredded cheese.
6. Cover with aluminum foil and bake for about 15 mins or until the cheese is melted and the enchiladas are warmed through.

You can serve these with some green onion, fresh cilantro, sliced jalapenos, avocado and Plain Greek yogurt or sour cream!  Just make sure that you log your toppings!

*These can be made in large batches and stored in the freezer in an air tight bag*