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In my journey to eat high protein and low calorie I sought recipes that looked like the traditional idea of “healthy”, and for whatever reason, Mexican food didn’t immediately come to mind. However, it is revered by the world and recognized for its inventiveness, outstanding flavor, and when following traditional cooking methods, extremely nutritious.
So here we are, cooking one of my favorite dishes: enchiladas verdes.
Ingredients
2 tortillas (you can use low carb if you’d like)
100g of cooked chicken breast, shredded
salsa
1 zucchini
jalapeño peppers (number is based on heat desired)
½ yellow onion
drizzle of olive oil
Instructions
Sautè your zucchini, jalapeños, and yellow onion in a drizzle of olive oil.
Once the veggies are toasty, add then to a blender with a splash of water and d blend until smooth.
Warm two tortillas until soft.
Take warm shredded chicken and add them to the tortilla.
Roll up the tortilla.
Add salsa mixture on top.
Crumble queso fresco for added protein, texture, and flavor.
Enjoy!