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!

Author: Coach Lisa

Ingredients

Units Scale

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

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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/