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

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

How to
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.

Recipe provided by Simply Delicious food blog.

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