Healthier Chicken Enchiladas recipe

Rate it

10/31/2010

Add to Favourites print

Print version |

Print Ingredients | email

Email to a friend

Click image to enlarge...

Recipe for Healthier Chicken Enchiladas, with a few healthy changes made here and there, so you can enjoy this treat without the guilt.

Ingredients

800g chicken fillets (I finely chopped mine but you could also use chicken mince)
1 large white onion, finely chopped
3 garlic cloves, crushed
2tsp ground coriander
1tsp ground cumin
1tsp cinnamon
1/2 tsp each nutmeg and ground cloves
Salt & pepper to taste

8 flour tortillas (you could also use wholegrain)
3 cups bechamel/cheese sauce
70-100g grated mozzarella

Avocado Salsa:
2 large avocados, chopped
1/2 red onion, finely chopped
lemon juice, salt & pepper to taste

Chunky Tzatziki:
1 cup fat free, plain yoghurt
1 medium cucumber, halved and seeds removed then finely chopped
1 garlic clove, minced
lemon juice, salt & pepper to taste

Directions

Pre-heat the oven to 180C.

In a large saucepan, saute the onion and garlic until soft and translucent.

Add the chicken and spices and saute until golden and cooked through. Season to taste. Add 1 cup of the bechamel and set aside.

Wrap the tortillas in foil and heat in the oven for 5-10 minutes.

Spoon half of the left over bechamel on the base of a oven proof dish.

Place 2-3tbsn of the chicken mixture on a warmed tortilla and roll. Don’t use too much of the mixture as you want to be able to roll it quite easily.

Place seam side down into the oven proof dish and cover with the rest of the bechamel. Sprinkle with the mozzarella and place in the oven.

Bake for 10-15 minutes until the cheese is bubbling and golden.

Remove and allow to rest for 5-10 minutes.

Combine all the ingredients for avocado salsa and mix well.

Combine all the ingredients for the Tzatziki and mix well.

Comments

I swopped the cream sauce for a bechamel made with half low fat milk and half chicken stock (try to get a low sodium one or make your own) and I used low fat cheddar and about 70g of mozzarella for the top.

The chicken mixture I fried in 2tsp of canola oil and added kidney beans for extra fibre.

I served the enchiladas with avocado and red onion salsa (so delish!) and instead of sour cream, I made a kind-of tzatziki with fat free plain yoghurt, chopped up cucumber and garlic.

Servings

Serves 4

Recipe provided by Simply Delicious food blog.

Print version |

Print Ingredients | email

Email to a friend

Add to:

Facebook | Digg this story

Digg | |

views: 9197 avg rating: 3.06 votes: 65