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