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How to make Lo-Dough Enchiladas

How to make Lo-Dough Enchiladas

Easy Chicken Enchiladas    

If you’re looking for an easy weeknight dinner, enchiladas are a simple and delicious option. Their origins lie in Mexican cuisine, but they have been adapted and developed to include plethora filling and topping combinations - including classic chicken enchiladas with smoky paprika and vegetarian enchiladas. Whatever your preference, they are the perfect comfort food recipe to feed a crowd. 

Healthy chicken enchiladas

Enchiladas are better with Bases

By swapping out the regular tortilla wraps for Lo-Dough bases, you can create equally delicious enchiladas for a fraction of the calories. Lo-Dough bases contain just 39 calories and 2.2g carbs each, and are gluten-free - leaving you more freedom for fillings and cheese! 

Here’s how to make our easy chicken enchiladas: 

Step 1: Add to a tray your enchilada fillings. We’ve used chicken thighs, peppers, onions, mushrooms - seasoned with salt, black pepper, cumin and smoked paprika. Bake for 25 minutes at 200°C

Enchilada ingredients

Step 2: While your fillings are cooking, make your smoky tomato sauce - simmer for a couple of minutes then set to the side. 

Enchilada tomato sauce

Step 3: Roll your Lo-Dough bases to give them a thinner, wrap-like texture 

Rolling Lo-Dough

Step 4: Fill your bases with the enchilada mix and wrap up tightly

Enchilada fillings

Step 5: Add one third of your tomato sauce to the bottom of a baking tray and then lay your enchilada wraps on top. 

Chicken enchiladas baking tray

Step 6: Pour the remainder of the sauce on top of the wraps and top with 100g grated cheddar. 

Cheesy enchiladas

Step 7: Bake for 20-25 minutes at 200°C

Cooking enchiladas

Step 8: Serve with a fresh side salad and proceed to demolish. 

Chicken enchilada sauce

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