Southwest Chicken Enchiladas
This recipe serves 4 people generously if you have two wraps each. To batch cook it, double the ingredients but assemble the enchiladas fresh the next day.
4
Servings
15
Prep (min)
20
Cook (min)
easy
Difficulty
Ingredients
-
Milk
–
500.0
ml
-
Flour
–
50.0
g
-
Butter
–
50.0
g
-
chipotle paste
–
3.0
teaspoons
-
Dijon mustard
–
1.0
tsp
-
Worcestershire Sauce
–
0.0
-
onion powder
–
1.0
tsp
-
Ground cumin
–
1.0
tsp
-
Garlic
–
1.0
clove
-
wholemeal tortilla wraps
–
8.0
small
-
Red Onion
–
1.0
-
green or red pepper
–
1.0
-
Chicken fillets
–
2.0
large
-
Black Beans
–
1.0
tin
-
Fresh Coriander
–
1.0
handful
-
Tomatoes
–
1.0
tin
-
Cheddar Cheese
–
120.0
g
Instructions
-
1
Melt the butter in a saucepan and add the flour. Slowly add the milk whisking all the time until you have a smooth, creamy white sauce.
-
2
Add the crushed garlic, chipotle, Worcestershire sauce, mustard, and onion powder to the white sauce and let it gently bubble away for 5 minutes.
-
3
Dice up your chicken into tiny pieces and fry until cooked.
-
4
Add your red onion, green peppers, and tinned tomatoes to the chicken. Season with salt, pepper, and cumin. Cook it out over high heat until most of the liquid has evaporated. Now add the tin of drained beans.
-
5
Take a lasagne dish and smear some southwest sauce on the bottom.
-
6
Put a little chicken, bean, and veg mix onto a wrap and roll it up. Lay each one in a row on the lasagne dish. Pour the rest of the sauce over the top and sprinkle with the cheese.
-
7
Cook for 20 minutes at 200C until it's brown and bubbly. Serve with a nice green salad.
Nutrition
Per serving