Anything but bland

February 27, 2018

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:

Corn tortillas

Green Chilis (frozed section of market street or HEB- there is Mild or Hot )

2% shredded cheese

chicken breast

1 small sweet onion (optional)

garlic clove (optional)

water or chicken stock

1-2 T cornstarch, arrowroot powder or flour (these are thickening agents)

salt

 

 

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!

 

 

 

 

 

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