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Enchiladas or shall I say Eggchiladas

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Enchiladas or shall I say Eggchiladas

So here is a little recipe for those of us who live enchiladas, I know for a fact they're one of my faves, but can't eat the wraps.

  • 35
  • Medium


  • Filling

  • Wraps

  • Topping


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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.


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.


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.


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!
Hope you Enjoy xoxo

Emily Boulden

Hello! So just a wee bit about myself! I'm Emily mother of 2 beautiful little men and partner to my 30 year old man child, haha. I'm a massive foody, Slimming world member and a former fatty! To date I have lost over 11 stone and am currently right were I want to be. I love experimenting with food and finding new ways to use different things. I'm a throw it in kind of chef but thought I'd share a few of my ideas and/or recipes. As well as a few piccies, I mean who doesn't like pictures of food, right?! XoXo

Froyo bites
One Pot Chicken, Tomato and Chilli Rice

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