The important thing is to always make smart snack choices. Sugery foods might give me a burst of energy, but it will be followed by a sugar crash that will leave me hungry – all without giving my body any nutrients. 

These enchilada roll ups have protein that will provide a steady amount of energy without spikes and crashes. Plus, I’m a sucker for Mexican food and these hit the spot! 


  • 2 cups Cheddar Cheese shredded
  • 2 cups Chicken Breasts shredded
  • 1/3 cup Green Onions chopped
  • 4 ounces Cream Cheese softened
  • 1/4 cup Red Enchilada Sauce


  1. Preheat the oven to 350 degrees.
  2. Arrange the cheese in 8 evenly sized circles on a large parchment lined baking sheet. Make sure to leave some space between each cheese circle so that it can expand while cooking.
  3. Bake for 10 minutes until the cheese takes on a lace-like appearance. Remove, and let cool for a minute or so.
  4. While the cheese is baking, combine the chicken, cream cheese, enchilada sauce, green onions and salt and pepper to taste in a mixing bowl.
  5. Place a layer of the chicken filling down the center of each baked cheese circle.
  6. Gently and quickly fold the cheese circles up around the filling to form cheese enchiladas.
  7. Drizzle additional enchilada sauce on top of desired and serve garnished with sour cream.

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