50minutes, 20 of them waiting
776Calories
54gProtein
2servings
Enchiladas are wraps that carry on in the oven: filled, laid in salsa, baked under cheese. With leftover chicken it is dinner for two in half an hour.
Ingredients
Forservings
- 180 gWheat tortillas, small (4 piece)
- 300 gChicken breast
- 200 gsalsa, green or red
- 80 gCheddar, grated
- 100 gOnion
- 100 gPeppers
- 40 gSoured cream (2 tbsp)
- 15 gCanola oil (1 tbsp)
- Cumin, garlic, coriander, salt
How to make it
- Oven to 200 degrees. Fry the chicken strips in the oil, add the onion, pepper, garlic and cumin, five minutes more, then salt.
- Spread a third of the salsa in a baking dish.
- Warm the tortillas briefly, fill them, roll them up and lay them seam side down in the dish.
- The rest of the salsa over them, cheese on top.
- Bake for 20 minutes until the cheese browns. Serve with soured cream and coriander.
One tip
The tortillas have to be warm or they tear as you roll them.
Nutrition per serving
| Calories | 776 |
|---|---|
| Protein | 54 g |
| Fat | 35 g |
| Carbs | 61 g |
Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.
kcal
—
2,000 is just a starting point. Work out yours, free, and separately for training days and rest days.
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