Put your Mexican hat on and pour yourself a shot of tequila! Well, maybe not a tequila during the week, but you get the drift. This is as Mexican as it comes, drum roll for chicken enchiladas!
When we think about healthy food, most people think of salads and tuna. Of course salads and tuna are healthy, but that style of eating can get boring pretty quickly. Variation and excitement in meals may help you with sustainability and give longevity to your new healthy eating regime.
These Enchiladas are also great to make with the kids if you have little ones, because you can get your hands dirty without destroying dinner. This meal is suitable as a family meal or if you are weight conscious and looking to lose weight. Remember if you are still feeling hungry after eating 2 enchiladas you may need to serve a side salad with it too.
It’s quite a versatile dish; it can be bulked up if you are trying to gain weight. For the body builders you can serve your enchiladas with sour cream, avocado and some rice for extra carbs.
The bit I like the most about enchiladas is that its easy to prepare and quite a social dish. If you’re planning a night in with friends, give this one a crack. Don’t forget to leave me a comment or share this recipe with friends if you liked it. Enjoy!
Mexican enchiladas- Serves 4
- 300g chicken mince
- ½ tsp fresh chopped turmeric
- 2 tbsp olive oil
- 1 chopped white onion
- 1 tbsp garlic mince
- 1 red chopped onion
- 150g corn kernels
- ½ red capsicum diced
- 1 tomato diced
- ½ cup shredded mozzarella cheese
- 200g cooked black beans
- 1 tsp chicken stock powder
- 1L boiling water
- 1 broccolini bunch chopped
- 8 enchilada shells
- 4 tbsp Salsa Verde* (see recipe below)
- 1 cup mild tomato salsa
Heat a pan on the stove with olive oil. Add the onion, turmeric and garlic to fry. When the onion is softened add the chicken mince and chicken stock. Fry mince for 20min until cooked through occasionally stirring.
Meanwhile, in a separate pot of boiling water, blanch broccolini for 2 minutes. Remove the water from pot and let cool. When the broccolini is cool enough, dice it.
In another larger bowl, mix together red onion, capsicum, black beans, corn and diced broccolini. When the fried chicken is cooked, mix it with vegetables.
Lay the enchilada shell on a flat surface. Place filling in the center and roll. Line all the enchiladas side by side in an oven proof-baking dish. Top with salsa verde, tomato and cheese. Bake for 20min.
Serve 2 enchiladas per person, with a side of side tomato salsa or if you’re adventurous yogurt. Don’t forget to pack some for lunch the following day. This dish reheats well and taste delicious!
Salsa Verde – Serves 10
- 1 bunch parsley stalks removed
- ¼ cup olive oil
- 1 tbsp Dijon mustard
- ¼ cup vinegar
- 1 lemon
Blend all ingredients together; pour into an airtight jar and chill. Serves hot or cold.
456kcal. 50g Carbs. 25g Protein. 20g Fat