Mexican food: It's A Wrap

Mexican food doesn’t have to mean flab for your abs. Enjoy these hearty, protein rich enchiladas.

Chicken enchiladas With Tomatillo Sauce

Ingredients

·         1/2 kilo (about 3) boneless, skinless chicken breasts

·         2 cloves garlic, crushed

·         2 onions, halved

·         2 bay leaves         

Bay leaves

·         1 tsp dried oregano

·         ½ tsp salt

·         1 tbsp olive oil

·         12 fresh corn tortillas or chapatis or makai ki roti 2 cups tomatillo sauce

·         Black pepper

·         Coriander leaves 

Coriander leaves

·         1/3 cup crumbled paneeror fresco or feta cheese

·         1 cup low-fat sour cream (hung curd)

·         1/2 head lettuce, shredded

To Make 

1. Combine the chicken, garlic, 1 onion, bay leaves, oregano, and salt ¡n saucepan. 
2. Add enough water to cover chicken and bring to a boil. Decrease the heat to a simmer and cook for 35 minutes, or until the inside of the chicken is no longer pink. 

Chicken enchiladas With Tomatillo Sauce

3. Allow chicken to cool in broth. When chicken is cool enough to handle, shred the meat by pulling apart the fibres of the chicken with your fingers. 
4. Slice the remaining onion. Heat the oil in a sauté pan, add 1, and sauté until limp and translucent 
5. Toss the chicken with the onion and alt and pepper. Transfer to a bowl and set aside.
6. To make tomatillo sauce, toss a few tortillas in along with seeded red chillies, coriander, and a bit of water and chop. Or just buy premade red salsa.

Toss the chicken with the onion and alt and pepper. Transfer to a bowl and set aside.

7. To build the enchiladas, you will need to create an assembly line consisting of a plate you’ll  microwave tortillas or chapatti on, a sauté pan used for heating the sauce, and the bowl containing  the shredded chicken and onion. To get started, microwave your tortilla between two moist paper towels for about 30 seconds. Remove the paper towels and coat the tortilla with sauce. Place about 1/4 cup of the shredded chicken in the centre, and roll.
8. Lay the assembled enchilada on a serving platter, seam-side down, and repeat. When you’ve assembled all the enchiladas you need, pour the remaining sauce over and top with remaining ingredients. 

Serves 6

Per serving of two: 505 calories, 35 gm protein, 35  gm carbs, 25 gm fat, 5 gm fibre.

Per serving of two: 505 calories, 35 gm protein, 35  gm carbs, 25 gm fat, 5 gm fibre.