Everyone knows the feeling of getting in after a long day and craving something comforting, satisfying and quick. That is when it is easiest to rush to convenience that may not be particularly healthy or nutritious, but satisfy all the cravings.
Having a few go to favourite quick recipes can be the key, and this is definitely one of them.
However, although I often make fajita chicken, chillis and bean dishes: enchiladas has always been a dish I’ve associated with being unhealthy. As a child we ate enchiladas in thick creamy, cheesy sauces, with breaded chicken and lots of sour cream. I decided to try and re-create the dish in a healthier way, and gluten free!
It was a resounding success and super comforting.
Thank-you Mexico for undoubtable inspiration yet again.
- 1 Tortilla Wrap (I recommend BFree Gluten Free Sweet Potato Wrap)
- Red Pepper
- Red Onion
- 100 grams Tinned Tomato
- 1/2 cup Water
- 1 tsp Paprika
- 1 tsp Tumeric
- 1 tsp Garlic Powder
- 1/2 tsp Coriander
- 1/2 tsp Cumin
- 1/2 tsp Chilli Powder
- 1 tsp Mixed Herbs
- Grated Cheese (optional)
Sauté the onions and garlic.
Once softening add the rest of the vegetables and water.
Mix all the herbs together and add half the mixture to the vegetables.
In a bowl add the rest of the herbs to the tinned tomatoes.
Add a tablespoon of this to the vegetables and simmer until the sauce thickens and the veg cooks.
Fill the wrap with the mixture and save any excesss that will not fit. Wrap up the enchilada and place it edge down on in an oven proof dish.
Add the remaining veg to the tinned tomato mix and pour the veg/tomato mix over the enchilada.
Bake in the oven at 200C for 10-15 mins. Add the cheese on top and bake for another 10 minutes until melted.