Ingredients
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Filling
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2 Chicken Breast
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1 Onion
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1 Chopped Toms (Tin)
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2tbsp Tomato Puree
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Garlic Powder
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Basil
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Chilli Powder
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Wraps
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4 Eggs
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splash Milk
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1tbsp Smash Potato
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Topping
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40g Reduced Fat Cheddar
Directions
Steps
1
Done
|
To make the filling I just chopped up 2 large chicken breast and an onion. I fried them both off until the chicken was cooked through. I then added a tin of chopped tomatos and 2tbsp of tomato puree. Next I threw in a little garlic powder, some basil and a liberal amount of chilli powder ( do to your own tastes) I just brought to simmer for about 10mins stiring regularly. |
2
Done
|
The wraps are just 4 eggs (1 for each wrap) beaten with a splash of milk and 1tbsp of smash potato. Pour 1/4 of the mix into a frylightleted frypan, try to spread as thinly as possible. Cook as you would a pancake and repeat for the other 3 'wraps' and allow to cool. |
3
Done
|
Next split your chicken mix, leaving a little of the sauce, evenly between the wraps and roll them. Add the remainder of the sauce on top and then sprinkle on 40g of reduced fat cheddar, I used cathedral city. |
4
Done
|
Pop your enchiladas into the oven on 200° for roughly 10mins or until the cheese starts to go golden. Tasted awesome! So glad I can now eat enchiladas again. Nom! |