Everyone in Texas loves mexican food. If you don't then you're either not Texan or my friend. Take your pick..
Green Chili Enchiladas
What you'll need:
Green Chilis (frozed section of market street or HEB- there is Mild or Hot )
2% shredded cheese
1 small sweet onion (optional)
garlic clove (optional)
water or chicken stock
1-2 T cornstarch, arrowroot powder or flour (these are thickening agents)
Step 1: Boil chicken breast in a pot of water.
Step 2: Put green chilis in pan with approx. 1 cup of water or chicken stock on simmer.
Step 3: Dice onion and garlic. Add garlic and salt to your green chili pan.
Step 4: Once chicken is fully cooked, drain water and shred using 2 forks or a KitchenAid Mixer if you fancy.
Step 5: While your chicken cools down, add your thickening agent of choice to about 1/4 cup cold water and mix until disolved. Then add it to your pan with green chili. Stir until thickened to a consistency similar to gravy.
Step 6: Spray a pan with Pam or similar cooking spray (NO OIL, there are too many calories). Cook corn tortillas on both sides (about 30sec on each side on medium/high heat).
Step 7: Lay 1 tortilla on a plate and add chicken, diced onion, green chili sauce, and sprinkle of cheese. Repeat this process until desired amount is served.
I used 3 oz chicken, .5 oz of cheese, 2 corn tortillas, and onion and chili sauce.
Macros were 26 grams of protein, 28 grams of carbs, and 5 grams of fat. I also had a handful of mixed greens with half a tablespoon of vinagrette which gave me another 8 grams of fat.
I used a food scale to measure out my food portion to make sure I didn't over eat!