Chicken enchiladas at home for when you’re craving taco night! This high-protein, low-carb version is satisfying, cheesy, and totally customizable for your health goals and can be made as a weeknight dinner or meal prep for the week. 🍽️

Ingredients (1-2 servings)

For the chicken & filling:

• 12oz boneless, skinless chicken thighs
• 1 tsp each: salt, pepper, garlic powder, onion powder, cumin, crushed red pepper, chili powder
• 5 Mission Carb Balance tortillas 
• 85g shredded mozzarella cheese
• 1 large bell pepper, chopped
• 1 large red pepper, chopped
• ½ red onion, chopped
  

For the sauce:

• 1 cup chicken broth
• ½ tbsp all-purpose flour
• 2 tbsp tomato paste
• 1/2 tsp each: black pepper, onion powder, garlic powder
  

For toppings:

• 2 tbsp lowfat sour cream
• 2 tbsp pico de gallo 

Nutritional Information (per serving):

• Calories: 668
• Protein: 60g
• Net carbs: 15g 
• Fat: 33g

Here’s how to make it:

1. Prep chicken and veggies: Wash and trim chicken thighs. Coat with all seasonings. Chop up the peppers and onions.

2. Cook chicken and veggies: Spray a skillet with cooking spray and cook chicken over medium heat. Add peppers and onions and shred chicken as it cooks. If needed, add  2–3 tbsp water or broth to add in more moisture. 

3. Make the sauce: In a saucepan, heat flour briefly, then whisk in tomato paste and broth. Add seasonings and simmer until smooth.

4. Taste and adjust: Once the chicken and veggies are done, taste the mixture and add in more seasonings if needed!

5. Assemble: Fill each tortilla with chicken mixture and cheese. Roll them up and place seam-side down in a baking dish.

6. Bake: Preheat oven to 350°F (175°C). Pour sauce over enchiladas, sprinkle extra cheese on top, and bake for 10 minutes or until melted.

7. Serve: Plate up, add your favorite toppings (avocado, cilantro, hot sauce), and enjoy!

What do you think of this recipe? Leave me a comment! 💛