Last week I was craving Mexican food so badly again. I almost caved, but I somehow managed to stay on track. It was a pivotal moment in my recent “diet” history as I’ve been having a hard time once the going gets tough. Then I sorta go into F-it mode and find every excuse in the book to jump ship.
But not this time!
Anywho…to reward myself, I decided to make a batch of enchiladas I could actually eat without feeling guilty this week. They were super simple to make and you could even simplify them a little more by tossing your chicken in to bake with your veggies. I was just trying to avoid dry chicken breast so I went the extra few steps and pounded them out and grilled them before hand and then mixed in once the veggies were baked. I even cheated and bought a packet of fajita seasoning for the veggies, although I did my own seasoning for the chicken. The logic behind that? Errrr…none?
I made my servings really big and have calculated the macros for that, but I think you could split it up into 6 and still be pretty satisfied with the portion (you would just have to recalculate the macros).
Serves 4
Ingredients
- 2 red bell peppers
- 2 green bell peppers
- 2 yellow bell peppers
- 2 large yellow onions
- 1 packet of fajita seasoning
- 1.6 lbs cooked chicken breast (It’s an odd number but only because this is what the couple that I cooked up came to)
- Spices to taste for chicken (or just buy another packet – I used some red chili, salt and pepper, smoked paprika, garlic and onion powder, and some cumin)
Directions
- Preheat the oven to 400F.
- Line a baking dish with foil and spray down with some cooking spray (this just makes for easier cleanup).
- Slice up the bell peppers and onions into strips.
- Toss everything together in the baking dish with the contents of the seasoning packet and make sure everything is coated. You can add a little extra cooking spray to the veggies to help the seasonings stick.
- Bake for 45 – 60 minutes. You can broil the last few minutes to get a little bit of a char on the veggies.
- Put the chicken in a ziplock bag and pound out until nice and thin. Then season and grill on medium heat until cooked through (mine took 2-3 mins on each side).
- Slice the chicken into strips and add to the veggies. Toss to coat with the juices and mix everything well together.
- Enjoy!
| Calories | 411 |
| Total Fat | 6.51 g |
| Total Carbohydrates | 31.86 g |
| Dietary Fiber | 5.59 g |
| Protein | 52.34 g |