Corn tortillas rolled around shredded chicken, baked in a spiced tomato sauce under cheddar and served with sour cream. A high-protein, gluten-free Mexican-style main.
Ingredients
Instructions
- 1
Finely chop the onion and crush the garlic. Heat 20 g of the oil in a pan and soften the onion over medium heat for 5 minutes; add the garlic, cumin, paprika and pepper flakes and stir for 30 seconds.
- 2
Add the tomato puree, broth and salt and simmer on low heat for 10 minutes until slightly thickened.
- 3
Shred the chicken finely by hand. Mix with one-third of the sauce and half the cheese for the filling.
- 4
Lightly brush the tortillas with the remaining 10 g oil and warm in a dry pan for 15-20 seconds per side so they don't crack when rolled.
- 5
Preheat the oven to 200 °C. Spread 3-4 tablespoons of sauce over the base of a baking dish. Fill each tortilla, roll tightly and place seam-side down side by side.
- 6
Pour over the remaining sauce and sprinkle with the remaining cheese. Bake at 200 °C for 15-20 minutes until the cheese melts and the edges brown.
- 7
Serve two enchiladas per person with the sour cream.
Nutrition
Per serving
| Calories | 561 kcal |
|---|---|
| Protein | 42 g |
| Carbs | 38 g |
| Fat | 28 g |
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