Enchilada

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

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

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

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

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

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

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

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

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

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Enchilada