These low-calorie high-protein enchiladas use the instant pot to create an amazing sauce along with the most flavorful shredded chicken you’ve ever had.
**This recipe was adapted and made to be lower calorie and higher protein from a recipe by Kenji Lopez. If you enjoyed my recipe, please subscribe to his channel as he is an amazing chef and educator**
LOW-CALORIE HIGH-PROTEIN ENCHILADA RECIPE:
– 3 lbs boneless skinless chicken thighs
– 1 lb roma tomatoes (quartered)
– 3 chipotle peppers in adobo, 2 Tbsp of sauce
– 1 Tbsp Mexican Oregano
– 1/2 C. Chicken Stock
– 2 tsp. Cumin
– 1 tsp. Coriander
– Salt and pepper to taste
– 1 head of cilantro (stems diced, chopped finely)
– 1 medium onion (quartered)
– 2 Ancho chiles (diced)
– 6 cloves of garlic (smashed)
– 1 bay leaf
– 1 Tbsp. Soy Sauce
– Juice of 1 whole lime
– 20 street corn tortillas
– 56g 2% Mexican Cheese
Directions:
Preheat oven to 400 degrees F.
Add the first group of ingredients to the instant pot and mix well. Pressure cook on high for 15 minutes.
Once cooked, pick out chicken from the pot and shred in a separate bowl. Season to taste, add most salt and pepper, lime juice, and chopped cilantro.
Add the rest of the sauce ingredients to the blender along with 1 tbsp of soy sauce.
Blend tll’ smooth.
Add 1 cup of sauce to the chicken and mix well.
Add about 1 cup of sauce to the bottom of your baking dish.
Wrap the tortillas in a wet paper towel and microwave for 1-2 minutes until they are soft and pliable.
Dip each tortilla in the sauce and stack on top of each other.
Add 2-3 Tbsp of chicken to each tortilla and roll loosely.
Place enchladas in your baking dish. Add any extra chicken over the top.
Add your 56g of cheese, and any remaining sauce.
Wrap baking tray in foil and bake for 10 minutes.
Remove foil from tray. Bake for another 5-10 minutes and serve.
Enjoy!
CALORIES: 120 per enchilada
PROTEIN: 15g per enchilada
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