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Fibre Packed Enchiladas

Looking for a delicious and fibre-packed weeknight meal? Look no further than these high-fibre enchiladas.


Ways that I incorporated more fibre is by using whole grain wraps, adding blacking beans to the meat mixture and incorporating some hidden veggies like bell peppers. Serving enchilada's with a side salad and additional vegetables like onion, tomatoes and avocados is a great way to get some additional fibre in this meal.


Ingredients

  • 2 tablespoons olive oil

  • 1 small white onion, peeled and diced

  • 2 garlic minced

  • 4 boneless skinless chicken breasts, diced into small 1/2-inch pieces

  • 1 green bell pepper sliced into 1/2-inch pieces

  • 1 tbsp diced jalapenos

  • 1 packet of low-sodium taco seasoning

  • 1 (15-ounce) can of no salt added black beans, rinsed and drained

  • 8 large whole wheat tortillas

  • 3 cups Mexican-blend shredded cheese or old cheddar cheese

  • 1 container of red enchilada sauce

  • additional toppings: fresh cilantro, chopped red onions, diced avocado, sliced cherry tomatoes, sour cream, and/or crumbled cotija cheese

Instructions

  1. Preheat oven to 350°F and grease a 9 x 13-inch baking dish.

  2. Sauté the filling mixture.

    1. In a large pan, heat oil over medium-high heat. Add onion and garlic to sauté for 3 minutes, stirring occasionally.

    2. Add diced chicken and bell pepper into the pan and season with taco seasoning. Sauté the mixture for 6-8 minutes, stirring occasionally, or until the chicken is cooked through.

    3. Add in the beans and diced jalapenos and stir until evenly combined. Remove pan from heat and set aside.

  3. Assemble the enchiladas.

    1. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Add a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with 1/3 cup of cheese. Roll up the tortilla and place it in the baking dish.

    2. Repeat this process until you have used up the tortillas and chicken mixture

    3. Spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.

  4. Bake.

    1. Bake uncovered for 20-25 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside.

    2. I like the broil mine for an additional 2 minutes in the end to make the cheese bubbly. Let stand for 5-10 minutes, add additional toppings and then serve hot!


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