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Lean Enchiladas

djdizzy

New member
Registered
Joined
Jan 24, 2009
Messages
165
I got this from the Muscle & Fitness site. They are incredible!

I did everything the same below except I used green enchilada sauce instead of red and I used low carb tortillas.

INGREDIENTS

1 cup frozen chopped onion
1/2 cup frozen chopped green bell peppers
1 Tbsp. canola oil
4 oz. fat-free chicken broth
1 cup grated zucchini (about 1 small zucchini)
2 cups shredded, cooked skinless chicken breast
2 Tbsp. chopped cilantro
3-oz. can chopped green chili peppers
1 tsp. garlic powder
11/2 cups grated reduced-fat Monterey Jack cheese, divided
15-oz. can red enchilada sauce, divided
8 small corn tortillas
2 tsp. sliced black olives (optional)
1/2 cup light sour cream (optional)
Nonstick cooking spray

Serves 8
Prep time: 5-7 minutes
Cook time: 12 minutes

INSTRUCTIONS

1. Preheat oven to 350 degrees F. Over medium-high heat, sauté onion and bell peppers in canola oil and chicken broth for about five minutes. Add zucchini and sautè for about three minutes or until just cooked. Remove from heat and pour off any excess liquid.

2. In a large bowl, combine chicken and vegetable mixture. Add cilantro, green chili peppers and garlic powder. Mix thoroughly. Stir in 1 cup of grated cheese.

3. Layer about 1/2 cup of enchilada sauce on the bottom of an 11x17-inch shallow baking dish coated with nonstick cooking spray. Pour remaining enchilada sauce into a large bowl.

4. Dip a tortilla into the bowl of enchi-lada sauce until it's completely coated on one side. Then fill with two large spoonfuls of the chicken-vegetable-cheese mixture. Roll tortilla into a tube and place in baking dish, seam side down. Continue dipping and filling tortillas, and place each tortilla in baking dish so they touch.

5. Top enchiladas with remaining sauce and cheese. Cover baking dish loosely with foil and bake 12-15 minutes. Remove foil and bake 10 minutes more. To serve, garnish with olives and light sour cream if desired.

NUTRITION FACTS (per enchilada):

254 calories
21.7 g protein
19.7 g carbs
9.8 g fat


link to original recipe:
hxxp://staging.muscleandfitness.com/lean_enchiladas/nutrition /237
 

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BigChef

Kilo Klub/Moderator
Moderator
Kilo Klub Member
Joined
Feb 26, 2009
Messages
6,088
Very nice recipe with complete detail and even pictures,,,you cant beat that.
Thanks for sharing!!!
I agree! Wish I could do that but I am too bloody lazy lol...I will one day though!
 

Grizzly Adams

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Sep 29, 2010
Messages
54
Those look super good! I love Mexican food, cant wait to try this! Thanks for sharing!
 

SmallTownIron

Banned
Kilo Klub Member
Joined
Nov 19, 2009
Messages
2,228
My Fiance and I cooked these last night but looked a little worst than yours:banghead:

We lack cooking skills!
 

mrbiggie

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Apr 16, 2011
Messages
125
hell yes.... Thanks for taking the time to post this for us bro
 

djdizzy

New member
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Jan 24, 2009
Messages
165
Made these again, boy are they good!

enchiladas.JPG

I find it funny when there are posts about being tired of chicken, tuna and rice. You can eat delicious things and still make lean gains.

I have posted a new recipe every week for the past 6 weeks (excluding this one) and posted a few others that are my staples. I have made excellent gains eating these while keeping my fat in check

When I started: (This is a blast cruise, 8 weeks on(reload), 2 off(deload), repeat)
Testing done by Body Fat Dunk Tank

When I started:

8/6/2011
Weight: 206.25
Lean Lbs. 176.8
Fat Lbs 29.5
Body Fat % 14.3

now 3 reloads later:

3/3/2012
Weight: 226.25
Lean Lbs. 198.55
Fat Lbs 27.75
Body Fat % 12.2

not too bad for eating like a king in the process!
 

paddington

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Joined
Dec 21, 2007
Messages
165
I'm seriously going to make these tomorrow. They look fabulous. Thanks for all the great recipe ideas. The baked chimichanga's are on my list too.

paddington
 

Johnny Ringo

Featured Member / Kilo Klub
Featured Member
Joined
Jun 22, 2009
Messages
1,407
Def gonna try this.. Thanks for the post

Johnny Ringo
 

RollinRock

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Feb 11, 2012
Messages
180
Was cruising through the forum and saw this, all I can say is they look delicious. Gonna make some of those later in the week, thanks for posting that.
 

felixx

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Oct 14, 2018
Messages
85
Needed to go back and thank you for the recipe! It's SO GOOD!
 

Crossfire

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Newbies
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Sep 19, 2019
Messages
33
This is definitely in the list for this weekend. Thanks for taking the time to share it.
 

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