Enchiladas were also my choice when eating out at a Mexican restaurant and finding a way to make them at home in a healthier way means that they are still a favourite!
I don’t each much bread so that was the biggest challenge to find something to use instead of the standard wraps.
Ingredients for the filling (this made 2 dinners and 1 lunch portion)
- 2 chicken breasts cut into strips
- 2 onions (I used red but any colour is fine)
- 2 peppers – any colour
- 2 tbsp of tomato puree
- 1 tin of chopped tomatoes (not photographed)
- Mexican spice rub – I bought this already blended for ease, you could use fajita seasoning too.
Ingredients for the wraps
- 3 eggs
- 1 tbsp of water
- 1 tsp of oregano (you can swap this for any herb of your choice
Method
Step 1
Preheat your oven to 180 / gas mark 5
Coat your chicken in your mexican / fajita spices
Step 2
Slice your onions and your peppers
Step 3
Add a splash of water to a non stick frying pan and add your veg and fry until starting to soften. Remove the veg and add the chicken to the same pan (I just put the veg on a plate) and cook for 5 mins.
Step 4
Return the veg to the pan and add 1 tbsp of tomato puree and stir through.
Step 5
Add the tin of chopped tomatoes and leave to simmer for a further 15 minutes, stirring occasionally.
Step 6
This is what the filling ends up looking like.
Step 7
Meanwhile, whilst your sauce is cooking, start making your egg wraps.
Crack the eggs into a jug, add the water and herbs and whisk throughly.
Step 8
Spray a separate non stick frying pan with a low calorie spray oil and pour in a thin layer of the egg mixture and leave to cook until the top is starting to firm up and you can flip it over.
Step 9
Use a spatula to flip the wrap over and cook for another minute and then remove from the pan and keep on a plate.
Repeat until the egg mix is finished (
Step 10
It’s assembly time.
Gather together your cooked sauce, egg wraps, grated cheese and an oven proof baking dish.
Step 11
Add a thin layer of the sauce mix to the bottom of your baking dish (I don’t put any chicken and minimal veg in at this point)
Step 12
Place a couple of spoonfuls of the chicken and vegetable filling in the middle of each wrap and fold the sides into the middle.
Place the wrap fold side down into the baking dish.
Step 13
Repeat until you’ve filled your baking dish (you can squeeze your wraps in!)
Step 14
Cover the top with any of the remaining mixture.
Step 15
Sprinkle over the grated cheese in an even layer and place in your pre-heated oven for about 15 minutes until the cheese has melted.
Step 16
Your finished dish will look something like this!
Step 17
Use a spatula to serve – this made 2 dinners and 1 lunch and we served with a simple green salad.
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