Healthy Mexican Chicken Enchilada Recipes
Enchiladas are a cheap and simple healthy way to feed the family. Full of lean chicken, stir fried vegetables. wrapped up in a tortilla. Covered in a very tasty homemade tomato based sauce, sprinkled with a little low fat cheese and oven baked.
Echiladas are a super way to use up leftover chicken or any other sliced meats you may have left from last nights dinner.
Just follow my step by step instructions to feed your family a delicious healthy meal.
Read my special tips about the best ingredients to use
My special tips for making chicken enchilada recipes
You can use fresh chicken breast or thighs which may be a little cheaper but just ans good for making enchiladas.
Marinade for chicken
To add extra flavour to enchiladas, I like to marinade fresh chicken in a little olive oil and garlic before cooking. Chicken is great for soaking up the garlic flavour quickly.
You can use fresh tomatoes, tinned tomatoes or passata, also known as sieved tomatoes, for the enchilada sauce recipe.
Looking for a leftover chicken recipe?
This healthy Mexican recipe is ideal for using up that leftover cooked chicken.
Tortilla Wrap & Filling Ingredients
Enchilada Sauce ingredients
Pour 2 tbsps of olive oil into a bowl.
Crush the garlic into the oil and mix well.
Thinly slice the chicken and add to the oil.
Mix to coat the chicken.
Cover while you make the tomato sauce.
Warm 2 tbsps of olive oil in a large pot on low heat.
Finely chopped 1 medium onion and add to the pot.
Mix to coat in oil. Cover and simmer until soft.
Crush the garlic into the pot and mix.
Cover and simmer for a few minutes.
Meanwhile, cut the tomatoes into small pieces and place in a blender.
Blend until the tomatoes are almost liquid.
Chop the red peppers, if using. Add to blender and mix well.
Add a handful of chopped parsley and coriander.
Blend well until herbs are mixed really well with the tomatoes and peppers.
Pure the mixture into the garlic and onions. Mix well.
Add the chili powder and mix through.
Cover and simmer, stirring occassionally.
If the tomato sauce mixture starts to stick, add a little stock or warm water, not too much or you will loss some of the intense flavours.
Add a pinch of salt if needed.
Simmer on a very low heat while you make the tortilla wraps.
Heat 2 tbsps of olive oil in a large frying pan.
Remove the chicken pieces from the oil and garlic marinade.
Add to the pan and stir fry until cooked through on both sides.
Remove from the pan, place in a warm bowl and cover.
Add the sliced onions to the pan and stir fry about 5 minutes.
Add the sliced red peppers.
Stir fry until halfway cooked. Add the sliced mushrooms and continue to stir fry until all vegetables are cooked.
Place tortilla wraps on a plate and microwave for 30 seconds to 1 minute depending on your microwave.
Place a warm tortilla on a chopping board.
Add some cooked chicken and vegetables.
Roll the tortilla up, tuck in the sides to make a sausage shape.
Place in a large casserole dish.
Repeat with the rest of the tortillas and filling until you have filled your casserole dish.
Pour the tomato sauce all over the torillas.
Sprinkle grated medium fat cheese over the top.
Add to a pre heated oven mark 175c.
Your chicken enchiladas should be ready in about 30 minutes.
Let it cool slightly before serving.
I hope you enjoy.
Chicken enchilada recipes make a very filling and cheap healthy meal.
Enjoy a healthy diet...
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