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These homemade enchiladas are packed with vegetables, your choice of protein and a rich tomato and chilli sauce. They're a simple alternative to ready-made enchilada sauces and kits, and can be adapted to suit your preferences.
For the sauce:
For the filling:
For the wraps:
1.
Preheat oven to 180°C.
2.
Heat the olive oil in a small saucepan over a medium heat. Add the spices and cook for 1 minute, stirring. Add the flour, then gradually add the tomatoes and stock, stirring to combine.
3.
Bring to the boil, then reduce the heat and simmer for 10–15 minutes, or until the sauce has thickened slightly.
4.
Heat the remaining olive oil in a large frying pan over a medium-high heat. Add the onions and cook until softened. Add the garlic and peppers and cook for a further 3–5 minutes.
5.
Cook for a few minutes until slightly browned. Stir in the cooked shredded chicken and heat through.
6.
Spread a little of the enchilada sauce over the base of the baking dish. Divide the filling between the wraps, roll up tightly and place seam-side down in the dish.
7.
Pour the remaining sauce over the enchiladas and sprinkle with the grated cheese. Bake for 10 minutes, or until the cheese has melted and the filling is piping hot.
8.
Serve with a generous portion of salad or non-starchy vegetables. Cauliflower rice is another option.
9.
10.
11.
12.
Storage information
Store leftovers in the fridge for up to 3 days. Reheat until piping hot throughout.
Tip
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