Some like it hot.
Yariba, Yariba. I love Mexican food but since im trillions of miles away from Mexico i used to just depend on the prepacked or ready made Mexican ingredients. However, now its from scratch and literally only takes about 1 hour in total including cooking time.
So if Mexican is your thing, i recommend you try these little rods of dynamite and post back to me and let me know what you think.
This recipe comes from various different places and changed to suit my own taste as Mexican usually has lots of Coriander and im not such a fan.
Try this with a mixed pepper salad and change it up to suit your own palate depending on how spicy you like it.
For the sauce
220 mls passata
100 mils of chicken stock
1 Tbl of ground garlic or 2 cloves of garlic crushed
Half a tsp of ground cumin
1 tsp of sweat paprika
1 tsp of chili powder
Salt and pepper
For the Enchiladas
1 onion chopped
1 Tbl of ground garlic
1 tsp of cumin (or to taste)
1tsp of salt
Ground black pepper
2 chicken breast previously cooked then shredded into small chunks
300 mils of passata
200mils of chicken stock
1 Tbl of coriander
1 tsp of chili powder (or to taste)
1 tsp of paprika
6 low fat tortilla wraps (i used weightwatchers)
120g of grated low fat cheese
Weightwatchers Propoint Value per Serving: 5
Weightwatchers Propoint Value per Recipe: 30
For the sauce
In a saucepan add the passata over a medium heat. Add all of the spices and herbs and stir. It will start to get thick so add in the stock to loosen it out and stir.
Transfer to a bowl and set aside for later.
For the enchiladas
Add the onions to a saucepan and mist with a little spray oil over a low to medium heat. Add the garlic, stir and cook for 2 mins. Add the passata and all of the herbs and spices with salt and pepper. Stir. Add the chicken and coat in the passata. Add the stock and turn up the heat and allow to bubble and then reduce heat back to low medium and allow for the sauce to reduce and become thick. About 5 minutes.
Heat the oven to gas mark 5.
Mist a little spray to an oblong dish. Place your tortilla near the pot and spoon about 3-4 Tbl of the chicken mixture onto the tortilla. Fold the tortilla around the mixture and place on the dish with the seam side down.
Repeat this process until all the mixture has been used up with all 6 tortillas.
Using the sauce made earlier. Spread it all across the enchiladas. Sprinkle the cheese all over and place in the oven.
Bake for roughly 20 minutes and serve.
If you need to cool it down a little bit, instead of using sour cream try using some weightwatchers salad cream.
Enjoy the Niptuck way so you don't have too!