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
Find it online: https://yourleanlife.com/2023/11/chicken-enchiladas/