Chicken Enchiladas used to be my favourite meal. They were so quick to make – thanks Old el Paso meal kits- and were just the tastiest dinner I could think of!
I absolutely love Mexican food, the spices and cheese are just heaven on a plate but as I am trying to be a bit more health conscious, loading my plate with lots of enchilada wraps smothered in half a block of cheese was not helping my waist line or my health.
So, I have made a few swaps in order to still get the flavours of an enchilada but healthy enough that it doesn’t have to be just an occasional treat. By for going the wraps and making it into a sort of bake, it makes this dish far less heavy and if you are carb watching, much less carby while keeping the flavour of an enchilada.
I have also swapped the chicken for Quorn chicken style pieces and added black beans to help bulk it out a bit. This takes care of my less meat initiative and still leaves me feeling full and satisfied.
It’s a great family style dish to serve at the table and I always take the left overs for lunch the next day which means less meal prep overall.
This recipe is also easy to make vegan by swapping the cheese out for a melting vegan cheese alternative.
Few sprays of low calorie cooking spray
250g Quorn chicken style pieces
1 400g tin of black beans, drained and washed
1 Red Bell Pepper, chopped
1 brown onion, diced
6 chestnut mushrooms, chopped
Handful cherry tomatoes, halved
1 tsp fajita seasoning
1tps blackened Cajun seasoning
2 cloves of garlic, crushed
A few chopped jalapenos
60g grated cheese
Coriander to garnish
1 Preheat the oven to 190 degrees
2 Spray a pan with low calorie cooking spray on a medium heat. Put the Quorn and the onions in the pan and sauté until the onions are softened and slightly browned.
3 Add the garlic, Cajun and fajita seasoning and cook for 1-2 minutes.
4 Add the mushrooms, peppers, tomatoes and black beans to the pan and cook for a further 3 minutes.
5 Pour in the passata and heat the mixture through.
6 Tip the mixture into an oven proof dish and level it out. Top with the grated cheese and jalapenos then pop into the oven for 10 minutes.
7 Remove from the oven and sprinkle with coriander. Serve at the table and spoon the cheesy mixture into bowls.
This recipe makes 3 servings and is roughly 280 calories per serving.