Spice up your regular dinner fare with fresh Mexican food! Throw together this easy enchilada dish that will have your taste buds doing the tango! To save time, you can even make a few extra enchiladas and put them in the fridge for a grab-and-go lunch the next day! Mexican cooking has never been so tasty and simple!
Chicken Enchilada
Ingredients 8-inch whole-wheat or corn tortilla 1⁄3 cup diced cooked chicken breast (no skin) 2 tablespoons shredded reduced-fat cheese 2 to 4 tablespoons salsa 1⁄4 sliced Haas (dark-skinned) avocado
Directions Top a warmed 8-inch whole-wheat or corn tortilla with 1⁄3 cup diced cooked chicken breast (no skin), 2 tablespoons shredded reduced-fat cheese, 2 to 4 tablespoons salsa, and 1⁄4 sliced Haas (dark-skinned) avocado. Roll up.
Per enchilada: 230 calories, 10g fat, 390mg sodium, 23g carbohydrates, 0g fiber, 12g protein
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The Lord your God is with you, He is mighty to save. He will take great delight in you, He will quiet you with His love. He will rejoice over you with singing. Zephaniah 3:17
