Chicken and pepper enchiladas

I've always loved enchiladas with their soft and crispy texture and moreish sauce! Here is my favourite way to eat them at home!

Ingredients

For chicken filling:

4 chicken breasts, diced
1 onion, diced
2 bell peppers, diced
1 tbsp olive oil
1 tsp garlic powder
2 tsp cumin
2 tsp paprika
2 tsp dried mixed herbs
1 tsp cayenne pepper
Salt and pepper to taste

For enchilada sauce:

1 can tomatoes
1 cup chicken stock
1 tbsp chili powder
1 tsp cumin
1/2 tsp dried mixed herbs
1/2 tsp garlic powder
Salt and pepper to taste

To assemble:

4 Low carb tortilla wraps (I like the BFree gluten free high protein wraps which have more fibre than carbs)
1/2 cup grated cheese

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Needed kitchenware

Item A
Item B
Item C

Instructions

For enchilada sauce:

Add all ingredients to a small saucepan and stir to combine.

Bring to a boil and then reduce to a simmer.

Allow to simmer, stirring often until thickened, about 10 mins.

For chicken filling:

Mix the bell peppers, onion and chicken with all of the seasonings and olive oil in a bowl.

Add to a large pan and sauté on medium high until cooked, about 8 mins.

To assemble:

Preheat oven to 180c.

10.

Add a few tablespoons of sauce to the base of a large, deep baking tin.

11.

Take a tortilla, and add some of the chicken mixture and a sprinkle of cheese. Wrap and place in the baking tin, seam side down.

12.

Once all of the tortillas are wrapped and in the tin, cover with the rest of the enchilada sauce and sprinkle with remaining cheese. Bake for about 20 mins.

Tip

I think they reheat really well

Cost-saving tips

You can use frozen meat and vegetables

Halal Friendly

Abbi

Head Chef