Chicken and spinach enchiladas

Chicken and spinach enchiladas

4.7 1.1K ratings

Prep. 10min

Total 40min

6 portions

Ingredients

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

Difficulty

easy

Nutrition per 1 portion

Sodium 808.4 mg

Protein 28 g

Calories 1655.9 kJ / 394.3 kcal

Fat 27.3 g

Fiber 8.1 g

Saturated fat 10.1 g

Carbohydrates 8.3 g

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