Slimming World Recipe:- "I Can't believe it's not Enchiladas!"

I love Mexican food and Enchiladas are probably one of my favourite dishes.  This is my version and by swapping synfull tortilla wraps for cannelloni pasta I've made it syn free (if using cheese as your HE A).  I cooked the enchilada filling in the slow cooker all day, but you can also cook the filling in the oven. The texture is really similar to the real thing, so much so that you won't believe it's not a real enchilada!


Extra Easy Syn Value:- Syn Free

Healthy Extras:- A

You will need:- 

4 chicken breasts
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon smoked paprika
2 cartons passata
2 cloves garlic, minced
1 whole green seeded and finely chopped (leave out if you don't want spice!)
1 tsp sweetener
1 large red pepper, chopped
1 red onion, finely diced
1 pack cannelloni pasta
160g extra light cheddar (remember to allow 40g per serving as a healthy extra)

Method:- 

To make the filling put all the ingredients apart from the pasta and cheese in the slow cooker/large oven dish and cook on low for 7 hours in the slow cooker or a preheated oven at 200°C/400°F/gas for 45 mins, or until chicken is cooked through

Remove the chicken breasts from the pot and pull apart and shred with 2 forks. Split the passata, pepper and red onion sauce in half and set one half to the side.  Mix the shredded chicken in with the other half of the sauce.

To stuff the cannelloni I used a zip up freezer bag as a piping bag.  This saves loads of time! Cut off the end and then squeeze the filling into each tube

Lay the cannelloni out in a large oven proof dish and then use the passata sauce you set aside earlier to top the cannelloni.

Top with cheese and bake in the oven for 30 mins or until the pasta has cooked and the cheese is bubbling

Optional:- top with chillies for extra spice!

L x

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