It is definitely not a secret how much I love Mexican food. It is spicy and full of flavour, and you can often add cheese to it. What is not to like? If you are not careful, Mexican food can be full of fat and salt, but by making everything yourself, even the seasoning, you can make a healthy and delicious Mexican dinner.
Burritos are possibly my favourite Mexican dish, but when I don’t feel like getting messy and eating with my hands, or I want a warmer dish, enchiladas are the way forward.
Healthy to me means balance, including all the food groups and making the healthiest changes you can – I think this dish pretty much covers that.
Ingredients – serves 4:
- 2 chicken breasts, diced
- 1 carton of passata/tomato sauce
-200ml/6.7 fl oz water
- 1 tbsp red chilli flakes (or less if you want it less spicy)
- 1 tbsp paprika
- 1 tbsp cumin
- 2 tbsp fresh coriander, chopped
- 2 garlic cloves, crushed
- 2 onions, finely diced
- 4 peppers, sliced
- 16 mushrooms, sliced
- 16 jalapeño slices
- 120g cheddar cheese, grated
1) Put the chicken, pasatta, water, chilli flakes, paprika, cumin, coriander, garlic and onions in a slow cooker and cook on high for 4 hours. Once cooked, remove chicken with a slotted spoon and put in a bowl and using 2 forks, pull the chicken and shred. Keep the sauce in the slow cooker. If you don’t have a slow cooker, you can put it in a casserole dish and cook in the oven on a low heat for 4 hours.
2) Cook the peppers and mushrooms in a little oil for 5 minutes, until softened.
3) Take a tortilla, add some pulled chicken and some peppers and mushrooms and roll up and put in a dish. Repeat with all the tortillas.
4) Pour about half of the sauce remaining in the slow cooker over the tortillas in the dish, add the jalapeños and then sprinkle over the cheese.
5) Bake at 220C/400F for 20 minutes, until the cheese goes crispy.
Nutritional Information – per person:
Calories: 512
Fat: 18
Carbs: 43
Protein: 26
Fibre: 4
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{ 13 comments… read them below or add one }
I have done this for over 10 years and everyone loves them.
My recipe is similar to yours. The only major differences is that I do use canned enchilada sauce when cooking the chicken and I spread a tbsp. of the sauce inside the enchiladas before closing them up. (prevents dryness)
I also cover the dish with foil for the first 10 minutes in the oven. This allows the tortillas to absorb more of the sauce and the ends won’t get dry and hard. Also every third tortilla can be filled with just queso cheese for the variety and non meat eaters.
I have found that corn tortillas do not work well flour is better.
Passata is tomato sauce.
Hi, can’t wait to try this. What exactly is passata/tomato sauce? I’ve never heard of it. Thanks!
I have not been able to find passata/tomato sauce, is there anything else I can use to replace it with? Thank you
My favourite mexican dish, I am so glad you posted this.
I love mexican food too! Going to make this next week yummmm
I have just prepared these for tonight. Thank you for the recipe. Still waiting for that cookbook of yours
Can’t wait to make these. Your recipes are the best. I used to follow Hungry Girl’s recipes all the time, but they are full of processed crap. You are the new and improved HG!
I made these last night. They are SO good. They will be just as good for leftovers too
These were SO good that I had a second helping!
Brilliant recipe. Thank you
Omg, healthy enchiladas? You are the best.
I have been waiting for you to post this
I can’t wait to try it. Thank you 