Enchiladas
Nutrition per serve
| Kcal: 510 | Fat: 21g | Saturates: 10g | Protein: 37g | Carbs: 40g | Sugars: 4g | Fibre: 5g | Salt: 1g | Iron: 2mg | Calcium: 305mg |
Enchiladas
This recipe has been reviewed and approved by Everyday Nutrition Founder and Accredited Practising Dietitian, Joanna Baker.
Prep time: 10 mins, Cook time: 40 mins, Total time: 50 mins
INGREDIENTS (SERVES 4)
260g, (1 jar) Slightly Different Mexican Fajita Sauce
1 Tbsp Garlic infused oil
500g Chopped chicken breast
150g Lactose free cheddar cheese
8 Low FODMAP rice tortilla wraps
METHOD
Pre-heat the oven to 200oC
Heat the oil in a frying pan on a medium heat. Add chopped chicken and cook until browned.
Add half of the jar of sauce and mix. Simmer for 5 minutes and add half of the cheese.
Cook for a further 5 minutes or until the cheese has melted and mixed in.
Spoon the mixture evenly into the centre of each tortilla. Roll them up and place in a lightly greased baking dish.
Pour the remaining sauce evenly over the tortillas and cover with the remaining cheese.
Place in the oven for twenty minutes or until browned and the cheese has melted.
