Ingredients

The following ingredients have 6 Servings
  • 1 1/2 cups tomato sauce (passata)
  • 1/2 large onion
  • 3 cloves garlic
  • 2 tablespoon taco seasoning
  • 2 tablespoon olive oil
  • 1 large red onion (chopped)
  • 1 large green bell pepper (diced)
  • 4 small chicken breasts (chopped)
  • 1/4 cup taco seasoning
  • 6 large low carb tortillas (homemade or store bought)
  • 1 1/2 cups shredded cheese (divided)

Instruction

  • Preheat the oven to 180C/350F. Grease a large baking tray and set aside.
  • Place all your enchilada sauce ingredients into a high speed blender. Blend well, until smooth. Pour into a bowl and set aside.
  • Place large pot or saucepan over medium heat. Add the oil and once hot, add the diced onions and peppers and cook for 2-3 minutes, until the onions are golden. Add the diced chicken and taco seasoning and mix well. Cook for 8-10 minutes, while stirring regularly, until the chicken is fully cooked.
  • Start assembling the enchiladas. Place a single tortilla onto a plate. Spread 1-2 tablespoons of enchilada sauce, or enough to cover the tortilla. Add some of the chicken filling into the center, followed by a few tablespoons of shredded cheese. Fold either together and use a toothpick to hold it in place. Place the filled tortilla into the baking dish. Repeat until all the tortillas are filled.
  • Cover the tortillas with any remaining enchilada sauce and sprinkle with the remaining cheese. Bake for 10-12 minutes, or until the cheese has melted. Remove the toothpicks and serve immediately.