I admit it. I love Mexican food. And also margaritas ( just wanted to add that in 😄). So even during competition prep I devised a way to include this recipe into my meal plan when I had the macro allowance.
When you add the macros for a meal you obviously take it one ingredient at a time and add up the total for each serving. These are easy because you can individualize each enchilada. So for my family I could liberally make the enchilada with whatever they want or like. With mine I could add whatever works with my current macro situation. I thought I would share would you how I make mine and maybe it would give you all ideas on what you like or what you could add to your own 🙂.
So before I add the ingredients that I use I just want to list the substitutions. When I’m short on carbs I use Joseph’s Pitas. They have only 10 carbs per pita as opposed to 30 in a regular flour tortilla. If I have carbs to spare I use any brand flour tortilla wrap. As far as cheese, I use fat free mozzarella or cheddar if I’m short on fat macros. Otherwise, I use a Mexican cheese mix. As always, I measure out my sauces and cheese carefully because a little goes a long way in the macro world. As far as meat goes, I have used burger, turkey, and chicken before. All are delicious but I prefer beef 🙂.
So here are what you need to make this dish:
- 1lb of lean burger (beef or turkey)
- Mexican cheese (fat free cheese) if cutting
- Joseph’s Pitas or flour tortillas
- 1/4 of an Onion
- 1 Green pepper
- Diced Chile’s
- Enchilada sauce (red or green whatever you prefer)
- Taco seasoning
- Hertz guacamole sauce (I love this)
So making this is fairly easy.
Preheat the oven to 400 degrees.
I cook the meat with taco seasoning. I use far less than it calls for because I find taco seasoning makes me retain water and I don’t like it. I add onions, green pepper, and diced chiles.
Then I load up the tortillas, carefully weighing out the meat for mine to the amount I can afford. Then I add a half of a serving of cheese for the inside. On top I pour the enchilada sauce and then some guacamole sauce on top of that. Lastly, I add the other half serving of the cheese. For the other family members I usually liberally add what I wish I could have 😀.
Then I stick them in the oven for about 15 minutes or until the tortilla starts to brown a little (just don’t burn the cheese).
I can’t really list the macros because they vary greatly based on what you decide to use. But, you can absolutely make this a macro affordable meal if you are trying to eat clean. Just make sure you measure and document each ingredient separately.
Let me know what you think if you give it a try! Enjoy 😄