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Chicken and spinach enchiladas

Chicken and spinach enchiladas
4.7 1.1K rating
Prep. 10 min
Total 40 min
6 portions
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Ingredients

  • mozzarella cut into cubes (approx. 3 cm)
    100 g
  • Parmesan cheese cut into cubes (approx. 3 cm)
    50 g
  • jarred marinated artichoke hearts drained
    130 g
  • garlic cloves
    2
  • extra virgin olive oil
    20 g
  • skinless chicken thigh fillets cut into thin strips (1 cm x 5 cm)
    500 g
  • ground black pepper to season
  • chilli powder
    1 tsp
  • ground cumin
    ½ - 1 tsp
  • dried oregano
    ¼ tsp
  • salt plus extra to season
    ¼ tsp
  • canned chopped tomatoes
    400 g
  • cayenne pepper
    1 - 2 pinches
  • fresh baby spinach leaves
    120 g
  • cream cheese
    60 g
  • tortillas or low carb wraps of choice (see Tips)
    6
  • fresh coriander leaves only, to garnish

Difficulty

easy

Nutrition per 1 portion

Sodium 808.4 mg
Protein 28 g
Calories 1655.9 kJ / 394.3 kcal
Fat 27.3 g
Fibre 8.1 g
Saturated Fat 10.1 g
Carbohydrates 8.3 g

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