i’m lactose intolerant (so not so much cheese) and stupid (forgot to get more than one can of sauce) so consider this a low-cal version of traditional empanadas! honestly i still thought they were a solid 9/10 but i did miss some of the sogg
deets
prep time: 5 mins
cook time: 20 mins
total time: 25 mins
what you’ll need
- 1.5 lbs shredded chicken (rotisserie chicken, or make your own!)
- 1 can green chile enchilada sauce
- 1 1/2 cups shredded cheese, divided
- 10 corn tortillas
- whatever other toppings you might enjoy!!
instructions
- Preheat oven to 350°F and grease a 9×13 baking pan.
- Add shredded chicken, 1/2 the can of enchilada sauce, and 1/2 cup of shredded cheese in a bowl and mix to combine.
- Wrap the tortillas in a damp paper towel and microwave for 1 minute (flipping at the 30s mark) to make them pliable for assembling.
- Disperse the chicken/ enchilada sauce/ cheese mixture among the 10 corn tortillas, wrap them tightly, and put them seam side down in the baking pan.
- Pour the rest of the enchilada sauce and sprinkle the rest of the cheese on top of the enchiladas.
- Bake for 20 minutes.
- Add whatever toppings you wanted and grub up!
macros (estimate) & notes
| cals | 528 cals |
| carbs | 17g |
| protein | 50g |
| fat | 28g |
| sugar | 3g |
| fiber | 1g |
macros are for 2.5 enchiladas made as is with no additional toppings!
what kate ate 
Leave a comment