HIGH-PROTEIN LOW CAL ENCHILADAS

Lunch/Dinner

Prep

10 Mins

Cook

25 Mins

Serves

Macros per serving

Calories

345

Protein

41g

Carbs

25g

Fat

Ingredients

onion and garlic until fragrant. Add ground chicken and cook until browned. chili powder, paprika, salt, pepper, and lime juice. Once fully cooked, remove from heat and stir in ½ cup shredded cheese and ⅓ cup Greek yogurt. Roll them up and place seam-side down in a
lightly greased baking dish. sprinkle with the remaining ⅓ cup cheese. melted and bubbly. with fresh cilantro before serving. Filling:
1 lb (454g) lean ground chicken
½ cup (56g) reduced-fat shredded Mexican cheese
⅓ cup (80g) non-fat Greek yogurt
½ small onion, diced
2 cloves garlic, minced
1 tsp (3g) garlic powder
1 tsp (3g) onion powder
1 tsp (2g) cumin
1 tsp (2g) chili powder
½ tsp (1g) paprika
Salt & pepper to taste
1 tbsp (15ml) lime juice Wraps & Toppings:
4 Ole Xtreme Wellness tortillas (60 cal each)
¾ cup (180ml) enchilada sauce
⅓ cup (40g) reduced-fat shredded Mexican cheese (for topping)
¼ cup (60g) non-fat Greek yogurt (for drizzling)
Fresh cilantro, chopped (for garnish)

7 steps

1Preheat oven to 375°F (190°C).
2In a skillet over medium heat, cook diced onion and garlic until fragrant. Add ground chicken and cook until browned.
3Stir in garlic powder, onion powder, cumin, chili powder, paprika, salt, pepper, and lime juice. Once fully cooked, remove from heat and stir in ½ cup shredded cheese and ⅓ cup Greek yogurt.
4Evenly distribute the filling into 4 tortillas. Roll them up and place seam-side down in a lightly greased baking dish.
5Pour enchilada sauce over the top and sprinkle with the remaining ⅓ cup cheese.
6Bake for 15–20 minutes until the cheese is melted and bubbly.
7Drizzle with ¼ cup Greek yogurt and garnish with fresh cilantro before serving. Filling: 1 lb (454g) lean ground chicken ½ cup (56g) reduced-fat shredded Mexican cheese ⅓ cup (80g) non-fat Greek yogurt ½ small onion, diced 2 cloves garlic, minced 1 tsp (3g) garlic powder 1 tsp (3g) onion powder 1 tsp (2g) cumin 1 tsp (2g) chili powder ½ tsp (1g) paprika Salt & pepper to taste 1 tbsp (15ml) lime juice Wraps & Toppings: 4 Ole Xtreme Wellness tortillas (60 cal each) ¾ cup (180ml) enchilada sauce ⅓ cup (40g) reduced-fat shredded Mexican cheese (for topping) ¼ cup (60g) non-fat Greek yogurt (for drizzling) Fresh cilantro, chopped (for garnish)