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Chicken Ranchero Protein Enchiladas

2
10 mins
20 mins

Enchilada Ingredients:
2 tbsp Olive oil
2 lb Chicken tenderloins
¼ cup Isopure Zero Carb Unflavored Protein Powder
1 tsp Garlic powder
Pinch of dried oregano
Pinch of paprika
Salt & pepper to taste
Juice from ½ a lime
4 Flour tortillas, 10-12 inches diameter
1 cup Shredded cheese
4 sliced Green onions for garnish

Sauce Ingredients:
6 oz Tomato paste
1 cup Water
⅛ cup Isopure Zero Carb Unflavored Protein Powder
Pinch of cinnamon
Salt & pepper to taste

Directions

  1. Preheat oven to 375 degrees and lightly oil an 8 x 8 glass pan.
  2. In a skillet, combine 2 tbsp olive oil with 2 lbs chicken tenderloins, ¼ cupIsopure Zero Carb Unflavored Protein Powder, 1 tsp garlic powder, pinch of dried oregano, pinch of paprika, and salt & pepper to taste. Cook chicken over medium heat until golden, about 10 minutes. 
  3. Drizzle chicken with lime juice and let cool before slicing.
  4. To assemble the enchiladas, top a 10-12 inch flour tortilla with ¼ cup chicken and ¼ cup shredded cheese, then roll tightly and place inside prepared pan. Repeat with remaining 3 tortillas until pan appears full. Bake 15 minutes until cheese is melted.

Ranchero Sauce: 

  1. On stovetop, in small pot combine 6 oz tomato paste with 1 cup water, ⅛ cup Isopure Zero Carb Unflavored Protein Powder, pinch of cinnamon and salt & pepper to taste. Top enchiladas with sauce and sliced green onions.