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.
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
Step 2: While your fillings are cooking, make your smoky tomato sauce - simmer for a couple of minutes then set to the side.
Step 3: Roll your Lo-Dough bases to give them a thinner, wrap-like texture
Step 4: Fill your bases with the enchilada mix and wrap up tightly
Step 5: Add one third of your tomato sauce to the bottom of a baking tray and then lay your enchilada wraps on top.
Step 6: Pour the remainder of the sauce on top of the wraps and top with 100g grated cheddar.
Step 7: Bake for 20-25 minutes at 200°C
Step 8: Serve with a fresh side salad and proceed to demolish.