Enchilada

Enchilada
AuthorLesia Petrizio
Rating

Makes one serving
Count each serving as 1 Protein, 2 veggies and 1 starch

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Yields1 Serving
 5 oz shredded cooked chicken or turkey or ¼ cup of mixed legumes or 3 oz of cooked beefUse any protein you want and make sure the ounces are correct to your plan and it is all precooked.
 1 6 inch white or wheat tortilla
 2 cups raw mixed peppers, tomatoes and onions of your choice
 1 tsp Cumin
 ¼ tsp chili powder
 Pinch of Cayenne Pepper
 1 tsp onion powder
 Morton’s light salt to taste
 Garlic to taste
1

To make the enchilada sauce combine all veggies and spices and sauteed in a pan with a few squirts of oil diffuser or pam.

2

Add in ½ cup of water into the pan to steam the veggies. Cook the veggies down to soft. When soft remove from heat.

3

Take half the veggies and Purée them leave the rest whole.

4

Heat the oven to 400 degrees and prepare a baking sheet or dish.

5

To the vegetable mixture add in your cooked protein and more spice if you desire.

6

Fill the tortilla with the veggie and protein mixture and fold the tortilla over.

7

Place the Enchilada in your baking vessel and pour the remaining vegetable sauce over the top and bake for 15-20 mins until bubbly.

8

Let cook and garnish with parsley or cilantro. You can add 1 oz avocado if you desire and count as a fat. Enjoy!

Ingredients

 5 oz shredded cooked chicken or turkey or ¼ cup of mixed legumes or 3 oz of cooked beefUse any protein you want and make sure the ounces are correct to your plan and it is all precooked.
 1 6 inch white or wheat tortilla
 2 cups raw mixed peppers, tomatoes and onions of your choice
 1 tsp Cumin
 ¼ tsp chili powder
 Pinch of Cayenne Pepper
 1 tsp onion powder
 Morton’s light salt to taste
 Garlic to taste

Directions

1

To make the enchilada sauce combine all veggies and spices and sauteed in a pan with a few squirts of oil diffuser or pam.

2

Add in ½ cup of water into the pan to steam the veggies. Cook the veggies down to soft. When soft remove from heat.

3

Take half the veggies and Purée them leave the rest whole.

4

Heat the oven to 400 degrees and prepare a baking sheet or dish.

5

To the vegetable mixture add in your cooked protein and more spice if you desire.

6

Fill the tortilla with the veggie and protein mixture and fold the tortilla over.

7

Place the Enchilada in your baking vessel and pour the remaining vegetable sauce over the top and bake for 15-20 mins until bubbly.

8

Let cook and garnish with parsley or cilantro. You can add 1 oz avocado if you desire and count as a fat. Enjoy!

Enchilada
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