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Servings: 1
71 g protein
78 g carbs
6 g fat
638 kcal

Instructions

  • Boil chicken in large pot for 10 minutes.
  • Grease 9x13 casserole dish, layer bottom and sides with tortillas. (8 ounces or half the pack) I prefer the taco size torillas, usually come in a stack of 20-30.
  • Mix the corn, beans, and tomatoes. Season as desired.
  • When the chicken is completed, shred it and mix a packet of taco seasoning into chicken.
  • Layer the seasoned chicken into the dish layered with tortillas.
  • Evenly distribute the vegetable mixture on top of chicken
  • Layer remaining tortillas [If you want less carbs, leave the remaining tortillas out].
  • Sprinkle cheese a top and drizzle with enchilada sauce.

Nutritional Facts

per 1 serving size (unscaled)


Amount Per Serving


Calories 638 kcal

Calories from Fat 54


% Daily Values*


Total Fat 6 g

8.57%


Saturated Fat 0.96 g

4%



Polyunsaturated Fat 1.87 g



Monounsaturated Fat 1.25 g



Cholesterol 123 mg

49.2%



Sodium 4050 mg

176.09%



Potassium 698 mg



Total Carbohydrate 78 g

25.16%


Dietary Fiber 5.64 g

17.63%



Sugars 1.13 g

1.26%



Protein 71 g


Vitamin A 0%

Vitamin C 1.25%


Calcium 16%

Iron 15.38%


* Nutritional Values are estimated and may vary

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