Sunday, February 19, 2017

Spicy Chicken Enchiladas

I've been meaning to give enchiladas a go for a while - but finding a way to make the sauce for the top was the tricky part. A lot of low cal versions just use a spiced up passata, but I was looking for something a little more authentic. I spent a few months reasearching some recipes online and looking for ways that I might be able to make it work and finally a few weeks ago decided to give it ago. 

I was so impressed with the results. I love mexican food and tend to stick with fajitas and taco's when we have them at home. We now have something else to add to the menu for mexican night. 

When I made this I only made 2 portions, but the sauce made enough for 4 portions, so I have just doubled up the rest of the ingredients in the recipe here. Its quite spicy, so if you want feel free to swap out the hot chilli powder and paprika for the milder versions. I love spicy food, but also am a bit of wimp, so served mine with a little fat free greek yoghurt to help cool my mouth down a bit! 

Serves 4
SmartPoints per serving: 13
SmartPoints on No Count: 3
8 Weight Watcher wraps
500g skinless chicken breast
2 mixed colour peppers
2 red onions
1 tsp hot paprika
1 garlic clove crushed
1/2 tsp ground coriander
100g low fat mature cheddar
1 bunch fresh coriander chopped
1 tbsp sunflower oil
2 tbsp tomato purree
1 tsp cumin
1 tsp garlic powder
1 tbsp chilli powder (i used hot)
1/2 tsp oregano
1 tsp white wine vinegar
1 tsp cornflour
350ml stock

Preheat the oven to 200C. 

Heat the oil with all the spices over a medium heat and cook for 3-4 minutes. Stir in the tomato puree and cook for another 2-3 minutes, stirring constantly. Whisk in the stock and vinegar and simmer for 10 minutes until it has reduced. Mix the cornflour with a little water and mix into the sauce. Simmer for a couple more minutes until the sauce has thickened. 

Thinly slice the chicken, peppers & onions. Fry the chicken in a little spray oil until cooked and then remove and set to one side. Fry the peppers and onions until soft and then add in the garlic and spices. Cook for 2-3 minutes before adding the chicken back to the pan. Mix through 1/3 of the sauce and most of the chopped coriander. 

Divide the chicken mixture between the 8 wraps and place in an oven proof dish. Pour the rest of the sauce over them and then top with the grated cheddar. Cook in the oven for 20-25 minutes until the cheese is melted and golden. Scatter the rest of the coriander over the top and serve immediately. 

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