Anything but bland

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!