Mexican Food Remade: Enchiladas

Hey, Y'all!

We've got another awesome, healthy recipe for you. So, we love Mexican food, and Noé, being Mexican, we've eaten a lot of the best, authentic stuff you can get! We miss the South of the Border flavors, but not the way it makes you feel (heavy, sluggish, and like your heart is going to explode). So we tried to come up with a way to reinvent some of our favorite Mexican dishes into a way we can eat them more often, even as meal prep food.

This is our first of many recipes like this, and if you want to learn how to make delicious enchiladas, with less calories, less fat, and still packed full of flavors, check out the video, and try out this recipe for yourself:

For the meat:

2-3 lb. your choice of meat (we like pork for this)

3 T Chili powder

1 T cayenne pepper

3 T cumin

2 T onion powder

1 T salt

1 t Worcestershire sauce

2 t soy sauce (or liquid aminos if you prefer)

3 T minced garlic

Juice from one lime

Rub seasonings into meat, and cook in crock pot for 6-8 hours or until it falls apart and shreds easily. Let cool until you are able to handle it.

Preheat oven to 350 degrees and:

Portion out heaping spoonful or 1.3 ounces of meat into 27 corn tortillas (making 4 oz. meat per serving, or three enchiladas), and roll tightly. We made two 9 x 13 pans with this recipe.

If you encounter issues where the tortilla cracks or splits, warm them up for 20 seconds in the microwave and they will hold without cracking.

Sprinkle 1 cup of shredded mexican cheese (optional) on top as well as half of a 28 oz can of sauce per pan. Bake for 1 hour.

Garnish with cilantro, queso fresco, green onions, tomatoes, your favorite hot sauce, and enjoy healthy Mexican food all week long without sabotaging your diet!

Macros:

Calories- 458

Protein-39 g

Carbohydrates- 35 g

Fat- 17.5 g

Fiber-4.5 g

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