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Low carb chicken Enchilladas

Low carb chicken Enchilladas

Low carb chicken Enchilladas

Recipe by: Monicia Horne

500g zucchini
3 chicken fillets
1 tsp smoked paprika
1 onion, chopped
2 cloves garlic, chopped
1 T oregano
1 green pepper, chopped
1 tomato, roughly chopped
1 chilli, chopped
1 bottle WW Passata sauce
1 tsp honey
salt and pepper
Grated cheddar and mozzarella

Thinly slice the zucchini lengthways and brush with oil. Grill the zucchini slices until you get some colour on each side.
Season the chicken well with salt, pepper, smoked paprika and oregano and pan fry until golden and cooked through. Remove from pan, shred and set aside.
Heat a little more oil in the pan of the chicken if needed and add the chopped onion, green pepper, garlic, tomato and chopped chilli. Allow to cook for 1 -2 minutes. Then add the passata sauce. Season with salt, pepper, oregano and honey. Add water if necessary. Allow to cook for a minute then divide the sauce in half. Add the chicken to one half of the sauce and mix well.
Place 3 grilled slices of zucchini on board, making sure they overlap each other. Place a generous amount of the chicken filling at one end and roll it up to the other end. Keep making more roll-ups until you’ve used up all the chicken filling. Place some of the reserved tomato sauce on the bottom of a baking dish. Place the enchilada rolls up on top of the sauce and pours over the rest of the tomato sauce over the roll-ups. Add grated cheese and bake in the oven at 180°C for 20 minutes.
Serve with sour cream, guacamole and pico de gallo (pickled onion, tomato, coriander and chilli)

Guacamole
1 avo, chopped
2 spring onions, chopped
1 red chilli, chopped
handful fresh coriander, chopped
juice and zest of 1 lime or lemon
salt and pepper

Mix everything together in a bowl and serve with enchiladas.


Pico de gallo

1 tomato, chopped,
half red onion, chopped
handful fresh coriander, chopped
juice of 1 lime

Mix everything together, season with salt and pepper and serve with enchiladas.

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