Chicken Enchiladas – 11sp

Fajitas are one of my favourite quick and easy meals so naturally I also love an enchilada. Most enchilada recipes you find are stuffed only with chicken and cheese (and sometimes refried beans) so to reduce points and up the fillingness of these enchiladas, I’ve packed them with veg too.

The end result is a lovely mess of warm oozy chicken, vegetables, wraps and cheese – the perfect feel good dinner.

My recipe below serves four people. This way you get two enchiladas per person. My OH was rather worried when I told him he was only having two (and that two portions were being kept for the next day) however he was very surprised at how filling they were, especially with a nice crunchy salad. If your OH is a particularly big eater you could even add some rice or butternut squash chips to the dish but the enchiladas with salad were defiantly enough for me.

Because I had it in the cupboard, I used a Discovery Enchilada Spice Mix from Tesco. This gave a lovely flavour to the sauce but I did have to add a few crushed chillies. If you can’t find the spice mix, you can add the following spices to the passata to get that lovely tangy taste: 1 tsp smoked paprika, cumin and oregano and ½ tsp chilli powder, garlic powder, salt and crushed chillies. You could also add a little chipotle paste if you fancy.

Chicken Enchiladas 

Serves 4 = 11sp per person (flex)

Ingredients

400g chicken breast, raw and cut into thin strips

2 peppers, sliced

1 red onion and 1 white onion, peeled and sliced

Handful of mushrooms, sliced (optional)

Handful of coriander, roughly chopped

Handful of spinach, roughly chopped

1 x pack of 8 weight watchers tortilla wraps

400g carton of passata

1 x pack of enchilada seasoning (I used discovery) or spice mix as detailed above

100g half fat mature cheddar

Method

Pre heat the oven to 180c.

Spray a large frying pan with 1kal and fry seasoned chicken for 6-8 minutes until cooked through. Remove from the pan and then stir fry seasoned peppers, onions and mushrooms for 4-5 minutes until soft. Add chicken back to the pan and stir to combine.

In a separate saucepan or bowl, pour the passata, seasoning mix (or spices) and half of the cheese. Stir and then pour half of this sauce over the chicken/vegetable mixture. Stir so evenly combined, add a little water if you want more saucy, add the coriander and spinach, stir and simmer on a low heat for a few minutes.

Now you can begin assembly. This is easiest to do if you have all of the ingredients arranged into a small productions line style operation.

Begin by taking a large baking dish,  spray with 1kal. Pop the wraps in the microwave for 30 seconds and then begin to fill each tortilla with the meat/vegetable mixture, evenly sharing between all 8 tortillas.

Roll each enchilada and place seam side down into the baking dish. Once you have filled all 8 tortillas, pour over the remaining sauce mixture and top with the rest of the cheese. Pop in the oven for 15-20 minutes until the cheese is nice and bubbly.

Serve with a nice green side salad and a dollop of half fat sour cream/guacamole/salsa if you fancy (careful to add the extra points).

Enjoy!