My go-to easy family dinner
These enchiladas are so easy to whip together on a school night when everyone is hungry, tired and just wants a bit of a break. The best thing is that with the addition of low-carb wraps, these enchiladas sit nicely in a post-surgery stomach. The chicken adds protein and ready-made passata sauce means everything can be assembled in a matter of minutes. Is it bed time yet?
Low carb chicken enchiladas
Ingredients (serve 4-6)
1 roast chicken
3 cups passata sauce
4 tbsp low fat sour cream
2 cups grated cheese
8 low carb enchiladas
Directions
Pre-heat oven to 180 degrees celcius. Shred roast chicken into a bowl (you can use a supermarket rotissary chicken, or use leftovers- whatever you have on hand). Mix in passata sauce. Put small helpings onto tortillas, alongside sour cream and grated cheese and wrap. Place wrapped tortillas into a dish and top with remaining pasata sauce and grated cheese. Bake at 180 for 15-20 minutes until cheese is melted and pasata sauce is heated through. Serve alongside a green salad.
