Although Cinco de Mayo was yesterday, I don’t think we need an excuse to indulge in some Mexican delight. Do you? Personally I love Mexican dishes but often feel very full and tired afterwards. So time for some adjustment. These have some tropical additions to make it lighter, and more suitable for Summer. I have also used reduced fat cheese, that although it doesn’t melt as much as regular cheese, it still does the job. Try to just make two Tortillas per person, since you will be tempted to eat more if there is more. Serve with a fresh and crispy Salad. Left-over Tortillas keep very well in the freezer and are great for lunch instead of bread.
You could also substitute the chicken for Shrimp. Add some lime to freshen it up even more.
Ingredients for Tex-Mex Seasoning; (Salt free)
Makes enough for a small jar.
- 4 tbsp. Smoked Paprika
- 1 tbsp. chili powder
- 2 tbsp. coconut sugar
- 1 tbsp. garlic powder
- 2 tsp. ground cumin
- 2 tsp. onion powder
- 2 tsp. Oregano
- 1 tsp. Thyme
- 1/2 – 1 tsp. Cayenne
- 1 teaspoon pepper
Ingredients for the Enchiladas;
1 tbsp. Olive oil
2 oz. Chorizo, diced
2 Skinless Chicken breasts, cut into strips
1 medium onion, peeled and diced
1 clove of garlic, peel and grated or crushed
1 Large Tomato, chopped
1/2 Mango, peeled and diced
1 Hass Avocado, peel and diced
1 tbsp. Tex-Mex Seasoning
1 tsp. salt
1 C. Black Beans, cooked and drained
1/2 C. water
1/2 C. loosely packed roughly chopped coriander
1/2 C. grated cheese plus 1/4 C.
Sour cream and salsa to serve.
Pre-heat oven to 350° F. Oil a casserole dish.
Season the chicken with half the salt and half the Tex-Mex seasoning and mix in half the olive oil. Put a large frying pan onto medium heat. Pour in the remaining olive oil, when it is hot add the chorizo, after two minutes add the chicken. Then add the onion and garlic. Fry for about five minutes, then add the tomato and the rest of the seasoning. Add the beans and half a cup of water. Cook for about 5 minutes. Add the Mango and Avocado and cook just a few minutes more on low heat. Take of the heat, and add the coriander. Mix in 1/2 cup of grated cheese. Divide over the 8 tortillas and put them in a casserole dish sprayed with cooking oil. Sprinkle over the remaining 1/4 C. of grated cheese. Cover with aluminium foil. Bake covered for 15 minutes. Uncover and bake for another 15 minutes. Serve with sour cream and salsa.
NOTE: I have used 30% fat cheese which is why it hasn’t melted properly. If you want it cheesy and gooey use full fat cheese.
Looking for more great recipes to try? Be sure to check out this Crispy Fish Fajitas with Pomegranate, Avocado Chunks, pickled Onion and Cilantro Tzaziki.