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.