Enchiladas recipe easy
Enchiladas is a mix of meat or beans, fresh vegetables, loads of cheese, an array of sauces, and tortillas large enough to roll and fill. Toppings like guacamole, sour cream, and coriander amplify the enjoyment.
Fry each of your tortillas in hot oil before adding in your enchilada filling. This will help keep the tortillas from soaking up too much of your sauce too quickly, which can also cause them to break apart.
Enchiladas are a healthy recipe made with protein, carbs and fats. But like many recipes, some are healthier than others, depending on the ingredients you use and their overall nutritional profile.
Ingredients
1 tbsp vegetable oil, plus more for greasing
1 onion, sliced
2 garlic cloves, crushed
1/2 tbsp smoked paprika, plus 1 tsp
650g chicken breast fillets, cut into 1cm strips
3 mixed peppers, deseeded and sliced
400g tin black beans, rinsed and drained
500g passata
1 gluten-free chicken stock cube, made up to 100ml
6 tortilla wraps
210g ball mozzarella
15g fresh coriander, chopped
Instruction
Heat 1 tbsp oil in a frying pan over a medium high heat and fry the onion for 5-6 mins until softened and golden.
Stir in the garlic and 1/2 tbsp paprika, fry for 1 min, then stir in the sliced chicken and peppers.
Cook, stirring frequently, for 4-5 mins until the chicken starts to turn golden.
Add the black beans, half the passata and the stock. Season with pepper and simmer for 10-15 mins until the sauce thickens and coats the veg.
Meanwhile, put the remaining passata in a small pan with 1 tsp paprika. Simmer gently over a medium heat for 5-8 mins until thickened slightly. Remove from the heat.
Heat the oven to 220°C. Lightly oil a baking dish. Drain the mozzarella ball and coarsely grate or finely chop into small cubes.
Spoon the chicken and pepper filling into the middle of each tortilla wrap and roll up to make fat cigar shapes.
Transfer to the oiled baking dish, seam-side down. Spoon over the tomato sauce, and scatter over the mozzarella.
Bake for 20-25 mins until the cheese is golden and bubbling, and any exposed tortilla is golden and crisp. Garnish with coriander to serve. Enjoy!!!
