These Chicken Enchiladas take the Red Chili Sauce and Savory Pancake Recipe and make a spicy meal full of protein. An alternative take on these for vegetarians would be to replace the chicken with Tofu or Seitan based on your macros!
8 large Savory Pancakes (double recipe) or use 8 EggLife wraps
100 grams YLL Red Chili Sauce, divided in 2 portions
500 grams of raw boneless, skinless chicken breast
100 grams canned, drained and rinsed pinto beans
1/4 cup water
50 grams Mexican cheese blend
Bake 500 grams of raw chicken breast and shred
Mix the shredded chicken, pinto beans and half the Red Chile Sauce in a bowl and divide into 8 portions.
Roll each portion in a Savory Pancake in a baking pan.
Add 1/4 cup water to remaining Red Chili Sauce to thin it and pour over Enchiladas.
Top with shredded Mexican cheese.
Bake in oven for 15 minutes at 325 degrees.
Makes 8 servings
Per serving
Protein 27.4 grams
Total Carbs 8.1 grams
Net Carbs 6.1 grams
Fat 8.2 grams
Chicken Enchiladas
These Chicken Enchiladas take the Red Chili Sauce and Savory Pancake Recipes and make a spicy meal full of protein. An alternative take on these for vegetarians would be to replace the chicken with Tofu or Seitan based on your macros!
Ingredients
8 large Savory Pancakes (double recipe) or use 8 EggLife wraps
100 grams YLL Red Chili Sauce, divided in 2 portions
500 grams of raw boneless, skinless chicken breast
100 grams canned, drained and rinsed pinto beans
1/4 cup water
50 grams Mexican cheese blend
Instructions
Bake 500 grams of raw chicken breast and shred
Mix the shredded chicken, pinto beans and half the Red Chile Sauce in a bowl and divide into 8 portions.
Roll each portion in a Savory Pancake in a baking pan.
Add 1/4 cup water to remaining Red Chili Sauce to thin it and pour over Enchiladas.
Top with shredded Mexican cheese.
Bake in oven for 15 minutes at 325 degrees.
Notes
Makes 8 servings
Per serving
Protein 27.4 grams
Total Carbs 8.1 grams
Net Carbs 6.1 grams
Fat 8.2 grams
