Chicken Ranchero Protein Enchiladas

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 cup Isopure Unflavored Whey Protein Isolate, 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 Unflavored Whey Protein Isolate, pinch of cinnamon and salt & pepper to taste. Top enchiladas with sauce and sliced green onions.