High-Protein Enchiladas (Meal Prep)
Ingredients
2 lbs ground meat (bison + 93/7 lean beef blend)– 1 lb for family pan, 1 lb for meal prep
2 jars (15 oz each) enchilada sauce (I like Siete brand)
8–12 tortillas (Siete almond flour for family, Egglife wraps for low-carb)
Vegan shredded cheese (or regular cheese)
Optional toppings: sliced jalapeños, chopped onions, cilantro
8 egg whites
6 whole eggs
½ cup lactose-free cottage cheese
1 tsp arrowroot powder (optional)
Macros (Per Serving — Base Only):
2 cups cottage cheese
2 tbsp nutritional yeast
1 tsp taco seasoning
Salt to taste
Water (optional, to thin while blending)
Macros (Per Serving — Base Only):
Calories: ~410 cal
Fat: ~20 g
Protein: ~30 g
Carbohydrates: ~18 g
Method:
Preheat oven to 350°F.
Cook ground meat in 1 tbsp olive oil or avocado oil spray.
Add 2 tbsp taco seasoning + 1 jar enchilada sauce; stir to coat.
Optional: pulse cooked meat in food processor for finer texture.
Fill each tortilla with ~4 oz of meat.
Add thin layer of enchilada sauce to bottom of pan or container.
Roll and place tortillas in 9x11 pan (for family style ) or 5x7 containers (meal prep).
Top with more sauce, high-protein queso, and any toppings.
Bake for 20–25 minutes.
Macros (Per Serving — Base Only):
Calories: ~410 cal
Fat: ~20 g
Protein: ~30 g
Carbohydrates: ~18 g