Dinner Nutrition

Mexican magic

Friday’s in Sweden are quite holy, as we like to gather family and friends , eat tacos and spend some quality time together – something we call “fredagsmys” (Friday cosiness). This week we would like to inspire you to try something similar, but with a twist: Chicken enchiladas.

Fun fact: The word enchilada means “in chile” and originates from Mexico where the practice of rolling tortillas dates back to Maya times.

Ingredients (serves 4)
1 onion
2 carrots, grated
400g chicken breast, diced
100g baby spinach
800g chopped tomatoes (2 x 400g tined or fresh)
Wholemeal tortillas (approx. 8)
75g of your favorite cheese, grated (we used reduced-fat mature cheese)
1tsp chili powder
1tsp smoked paprika
2tsp coconut oil or olive oil
Fresh parsley or coriander to garnish

Instructions
Heat the oven to 200C. Use a baking tray or oil a baking dish. Add the onion in a pan with a dash of oil and cook until soft, then add the chicken and stir-fry for approximately 3-4 minutes until it has a nice, golden color. Add the grated carrots, spinach, chili powder and paprika and half of the tomatoes to the pan. Reduce the heat and simmer until the chicken is cooked. Warm the tortillas and fill them (try not to overfill them), then roll up to enclose the filling, leaving the ends open. Put the filled tortillas in the oven and pour over the remaining tomatoes, sprinkle on the grated cheese and bake for about 10-15 minutes. When the cheese is bubbling and is golden, take them out and garnish with fresh herbs, a grind of black pepper and a side salad if you wish to add more greens. Happy Friday!


By: Linnéa Nilsson / Photo: Flickr/Prayitno

 

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