13/03/2019
What’s for dinner tonight? I know what I’m having! This enchilada recipe is heaven! It’s so easy, filling and delicious, I could eat it almost every day. If you watched my egg white pizza video (2 posts below), it’s a similar technique, but this is a fun and yummy twist. .
To make the enchilada:
-1 cup liquid egg whites
-~1/3 of a cooked chicken breast, shredded
-1/4 salsa (fun fact: salsa has a third of the calories compared to enchilada sauce
-2 tablespoons of shredded cheese (I used dairy free cheese by )
- 1/4 cup of beans (optional)
- Chopped cilantro & hot sauce (optional)
Directions
Turn stovetop to medium heat. Spray a large skillet with nonstick spray. I recommend using a large flat griddle (typically user for quesadillas or pancakes). Pour egg whites and swirl around so there’s a large even surface. In the meantime, you can prepare the other ingredients or make a side salad like I did. As the eggs begin to settle and become opaque, use a spatula to expose more liquid egg white to the pan. (Demonstrated well in my egg white pizza video-also on IGTv). Once you have a solid, large “tortilla,” slide it out onto a large surface like a cutting board and let cool. Fill with the chicken, salsa, half the cheese, and beans and cilantro (if using). Start by rolling in the sides, then roll up like a wrap. Add additional salsa if you’d like and remaining cheese on top. Dig in an enjoy!! If you take a pic or a story, be sure to tag me so I can see. It’s sooo good!
