Mouthwatering shredded chicken in a rich spicy sauce make up the filling for these Chicken Enchiladas. An authentic slow cooked Mexican dish.
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.
How to make Slow Cooked Chicken Enchiladas – serves 4:
- 300 g chicken breasts diced
- 500 g passata
- 200 ml water
- 1 tbsp red chilli flakes (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
- 8 whole wheat tortillas
- 2 jalapenos sliced
- 100 g cheddar cheese grated
- Put the chicken, passata, 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.
- Cook the peppers and mushrooms in a little oil for 5 minutes, until softened.
- 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.
- 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.
- Bake at 220C/400F for 20 minutes, until the cheese starts to brown.
If you liked this recipe, why not try our Bean and Vegetable Enchiladas?
What is your favourite Mexican dish? Leave a comment below and there could be a healthy version of it on the blog soon.
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