These “healthy” enchiladas are actually really good! They’re not exactly like real enchiladas… but it curbs the craving. The texture of the egg wraps is softer but I like it.
I used chicken this time, but they’ve also been great with black beans and bell pepper. Top with olives, green onion, hot sauce, spicy pico de gallo, or lettuce. Avocado or lite sour cream is also great on top. Good with a side of cauliflower rice or beans. I usually eat 2-3 at a time, depending on whether I have extra toppings or sides.
Cook the chicken first on the stove, dip each egg wrap in the sauce, stuff/assemble your enchiladas, then bake at 350 for 20ish minutes.
by thespinningleaf