Chicken Enchiladas
Cheesy love
For the filling, I created a buttery garlic chicken to go with a tomato-based basil sauce. I went a little wild with my take on refried beans by replacing the beans with black olives! Although the little touches of Italy and Greece are a little maverick, I thought the combination with melted cheddar on top would be a flavour heaven in a bite - which is the hallmark of Mexican! And was it?
Yes! Mostly...
I also went a little wild on the tortilla wraps. What can I say? I was high on excitement creating my own versions of everything it seemed like a great idea to make my own healthier rye wraps.It was a complete fail! So, I won't be sharing that recipe, but fear not, I will be trying again!
Ingredients
Look out for: ♡ swaps we love ! potential sensitivities 🅥 vegan alternatives
346-433 calories per serving
Allergens: milk
serves 4-5 people
The filling:
Chicken breasts
4
4
1 tsp (1.5g) 5ml
1 tsp (1.5g) 5ml
3 tbsp (60g) 45ml
1 tsp (1.5g) 5ml
1 tsp (1.5g) 5ml
1/2 cup (45g) 45.3ml
For the enchilada sauce:
! Leek chopped
♡ Tomato puree
Tomato Passatta
Honey/agave
Fresh basil
Dried basil
Oregano
Black pepper
Salt
Chilli powder
Ground cumin
Ground coriander
Dried parsley
! Garlic cloves crushed
Water
rapeseed oil - product
GF Flour - to thicken sauce - product
1/2
4 tbsp (56g) 60ml
1 tbsp (14g) 15ml
Handful
1 tsp (1.5g) 5ml
1 tbsp (3.04g) 15ml
1 tsp (1.5g) 5ml
1 tsp (1.5g) 5ml
1/2 tsp (1g) 2.5ml
1 tsp (2g) 5ml
1 tsp (2g) 5ml
1 tsp (1g) 5ml
3
(350g) 350ml
2 tbsp (28g) 30ml
1/4 cup (34g) 64ml
For the Topping:
Basil
Black olives cut in 1/2
Cheddar cheese grated
handful of each
Swapsies
🅥 Swap these for vegan alternatives:
- Chicken breasts for mushrooms and broccoli.
- Parmesan, like this one from the Vegan Kind Supermarket.
- Cheddar cheese for one like Violife from Planet Organic.
We haven't tried these yet, we will soon. If you get to it before we do, or know of better options with positive impact stories, please let us know.
! Garlic is a high FODMAP food. I don't react to it in small amounts but if you're not sure what you're reacting to, garlic and onions are well-known offenders. You can still use garlic-infused olive oil.
! If you're intolerant to the entire alium family (onions, leeks, garlic) remove both the leeks and the garlic.
♡ I use tomato puree instead of fresh tomatoes. Although they are not high FODMAP foods, they do contain fructans and are acidic so some sensitive foodies, like bestie and I, react to them. We find we don't react to puree.
Method
First
THE FILLING
Cut chicken breasts into thin strips, massage the salt, pepper, minced garlic, mustard and cumin seeds into the breasts.
Heat a pan on medium, add butter and chicken pieces. Cover with lid and cook for 3 minutes..
Take the lid off and continue pan frying for 5 minutes.
Top with grated parmesan and take off the heat. Cover with the lid so that the parmesan melts.
Closing the pan allows the chicken to steam cook faster and removing it allows it to brown.
Then
THE ENCHILADA SAUCE
- On medium heat, add oil to bring a medium sized pot to heat. Add leeks and garlic and simmer for 5 minutes. Check from time to time and add water (about 2 tbsp at a time) if the pot goes dry.
- Add the rest of the ingredients (except the flour) and simmer on medium heat for 10-15 minutes. Stir every 2-3minutes to make sure nothing burns.
- In a small cup, mix the flour with 1 tbsp water using a fork, add to the pot and stir well.
- After 15 minutes, take the pot off the heat and top with basil. Leave it aside with a lid on while you get the rest of the meal ready.
Finally
Coming together
- Using your store-bought wraps, place the filling inside and fold.
- Top with the enchilada sauce, cheddar cheese and black olives.
- Bake in the oven at 180C/350F (gas mark 4) for 5 minutes (until cheese is melted).
Serve warm, while the cheese is melted
Disfrutar!
(Mexican for ... Enjoy!)