Low Calorie Chicken Enchiladas
Low calorie tasty, Mexican feast. Perfect for you to try, so when you can finally have friends over, you can treat their taste buds to this.
Here. We. Go. 💪🏻
Ingredients
ENCHILADAS
Chicken breasts (1 per person)
Chicken stock
4 Weight Watcher wraps
180g Light Cheese
SAUCE
1 tbsp flora light
2 tbsp plain flour
1 green chilli (diced)
1 tbsp jalapeños (diced)
1 tbsp garlic (or 3 cloves diced)
450ml chicken stock
180g Philadelphia light
450g Salsa Verde
1 heaped tsp cumin
1 tsp salt
Handful chopped coriander
1/2 tsp garlic powder
1/2 tsp pepper
1/4 tsp cayenne pepper
Method
Stick your chicken into a pot, and add a stock cube. Cover with water and poached until the internal temperature is 79 degrees. When it’s done, set aside and shred.
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In a non-stick pan, add your butter. Once melted, throw in your chopped chilli and jalapeños. Fry for a few minutes. Then add your garlic and fry for another minute or two.
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Add your flour to the mixture and coat your veg. Then slowly add your chicken stock. Stir constantly. Then when combined, bring it to a boil.
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Remove pan from the heat and let it sit for a minute, then add your Philadelphia and mix together. Take your time, you don’t want the cheese to separate here. Add your spice mix, salsa verde, and coriander, keep whisking to combine. Remove it from the heat.
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In your wrap, add your chicken to the centre of the wrap, then add some cheese. Fold the wrap over the meat, and tuck it under the meat and roll the wrap. Repeat for all your wraps.
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In a casserole dish, decant in about 1/4 of the mix. Then place your wraps on top. Pour the remainder of the sauce over the top and then add the remainder of cheese. Place in oven at 180 for about 20-25 minutes.
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