This past week, we were in Destin, Florida taking our first family vacation. The little gal loved the beach and it was so sweet to see her eyes light up as she experienced something new.

I made sure to take advantage of the beach view and managed to do a quick workout in the sand every morning before getting my tan on. I couldn’t not work out for a whole week – and the beach seemed to make everything easier. Even burpees.

After being in vacation eating mode – you know, the “I-can-eat-like-shit-because-I’m-on-vacation” mentality – I knew I had to get back on track when we returned home.

Meet enmoladas. Basically enchiladas with mole. Yes, I indulged a little bit with the queso fresco, but the fat content still was about 7 grams per serving.


Rotisserie chicken, shredded

3 cups chicken stock

4 oz. mole paste (you can find this in most international aisles of the grocery store)

10 corn tortillas

For topping: diced onion, cilantro, queso fresco

Combine the mole paste and chicken stock in a small pot. Bring to a boil and simmer until thickened, around 5 to 10 minutes. Take off heat and let cool slightly.

Heat a cast iron pan to medium high heat and spray with nonstick spray. One at a time, heat the tortillas until lightly browned – no more than a minute per side. Immediately dip tortilla in the mole sauce and lay flat on a baking sheet. Add chicken to half of the tortilla and fold over to close. 

Repeat with remaining tortillas and stack in a shingle fashion.

Top with diced onions, cilantro, and queso fresco. Serve with refried beans if you need the extra carbs (or don’t care about the extra carbs).

Per serving: 3 oz. protein; 25 g carbs; 7 g fat


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