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Enchiladas

  • RECIPE MAKES: 4 enchiladas
  • COOK TIME: 1 hr 5 mins
  • THIS RECIPE IS PROTEIN FREE
Step 1

For the Low protein tortillas, mix baking powder, fajita mix, psyllium husk, tomato puree, water and olive oil in a bowl and allow to stand for 5 minutes until thickened.

Step 2

Add wet ingredients to the Fate low protein all-purpose mix then knead into a dough.

Step 3

Divide dough into four equal amounts and roll into 9 inch circles.

Step 4

Heat a dry frying pan to medium heat and cook each tortilla for 30-60 seconds until slightly brown on each side.

Step 5

Set the tortillas aside to cool.

Step 6

 

For the filling, fry onions, peppers, mushrooms, leek, tomatoes, coriander, garlic, and chilli on a medium heat with 1 tbsp oil until soft.

Step 7

Make chilli ‘cheese’ sauce as per recipe.

Step 8

To assemble the enchilada, place the tortilla on a plate and add 30g vegetable filling, 30g cooked low protein rice, 10g grated Violife and 10g salsa. Fold the sides of the enchiladas down and place the wrapped side down in a casserole dish.

Step 9

Pour the chilli ‘cheese’ sauce over the top of the enchiladas and sprinkle the top with grated Violife.

Step 10

Bake in the oven for 20 minutes or until the cheese is melted and golden.

Top Tip:
Add extra spices to the tortillas for extra flavour

Fate low protein all-purpose mix and Prozero are foods for special medical purposes and must be used under medical supervision

  • Low protein tortillas:
  • 1 tsp Baking powder
  • 1 tsp Fajita mix, dried
  • 2 tsp Psyllium husk
  • 1 tsp Tomato puree
  • 180ml Warm water
  • 2 tsp Olive oil
  • 220g Fate low protein all-purpose mix (plus extra for dusting)
  • Filling:
  • 50g Red onion, finely chopped
  • 100g Mixed peppers, finely chopped
  • 50g Mushrooms, finely chopped
  • 50g Leek, finely sliced
  • 50g Tomatoes, chopped
  • 30g Coriander, chopped
  • 1 Garlic clove, crushed
  • ½ large Red chilli, deseeded and sliced
  • 2 tbsp Oil
  • 120g Low protein rice, cooked according to packet instructions
  • 60g Violife for pizza mozzarella flavour, grated
  • 40g Tesco salsa
  • Chilli ‘cheese’ sauce (see recipe)