Chicken and spinach enchiladas
TM6 TM5 TM31

Chicken and spinach enchiladas

4.8 (205 ratings)

Ingredients

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

Nutrition
per 1 portion
Calories
1655.9 kJ / 394.3 kcal
Protein
28 g
Carbohydrates
8.3 g
Fat
27.3 g
Saturated Fat
10.1 g
Fibre
8.1 g
Sodium
808.4 mg

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