Weight Loss

Wholesome Hawaiian Enchiladas Recipe

Wholesome Hawaiian Enchiladas Recipe
14
Oct

Take pleasure in this traditional flavour mixture in an easy-to-make enchilada wrap. These enchiladas will be ready forward of time, saved within the fridge, able to be popped into the oven, or made in your meal prep days for fast and straightforward meals for the week forward.

Heat, gooey and stuffed with fibre and protein, you’ll really feel full and happy with out the surplus energy and carbs. PLUS, all that protein makes it an awesome post-exercise meal. At solely  $2.49 per serving, it’s good on your stomach and on your funds.

This recipe comes from our 28 Day Weight Loss Problem! Be a part of TODAY to entry extra wholesome Mexican meals equivalent to Mexican Lasagne, Mexican Rice Bake and extra.

Hawaiian Enchiladas HR-0857 (1)


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Hawaiian Enchiladas

Hawaiian EnchiladasHawaiian Enchiladas

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Ranking: 3
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Substances

  • Cooking oil for spraying
  • 500 grams lean rooster mince
  • 4 rashers bacon, lean & trimmed, diced (100 grams)
  • 2 tsp dried Italian herbs (2 grams)
  • 8 pineapple ring, recent or tinned, drained & diced (432 grams)
  • 2 cups tomato passata (500 mls)
  • 1 & 2/3 cups reduced-fat cheddar cheese, grated (200 grams)
  • 8 wholemeal mountain bread wrap (200 grams)


Substances

  • Cooking oil for spraying
  • 500 grams lean rooster mince
  • 4 rashers bacon, lean & trimmed, diced (100 grams)
  • 2 tsp dried Italian herbs (2 grams)
  • 8 pineapple ring, recent or tinned, drained & diced (432 grams)
  • 2 cups tomato passata (500 mls)
  • 1 & 2/3 cups reduced-fat cheddar cheese, grated (200 grams)
  • 8 wholemeal mountain bread wrap (200 grams)
Hawaiian EnchiladasHawaiian Enchiladas

Votes: 16
Ranking: 3
You:

Charge this recipe!


Directions

  1. Preheat the oven to 180°C and spray a baking dish with cooking spray.

  2. Warmth a frying pan over medium-high warmth and spray with cooking oil spray.

  3. Add rooster mince and bacon to the pan, breaking the rooster mince up because it cooks by.

  4. Add Italian herbs, pineapple and 1 and 1⁄2 cups of passata to the pan and stir to mix.

  5. Flip the warmth off and permit the combination to thicken and funky barely.

  6. Scoop even parts of the enchilada combination onto the mountain bread wraps, roll and place fold facet down into the baking dish.

  7. High enchiladas with remaining passata and unfold evenly throughout the wraps, sprinkle with cheese and bake till the cheese is melted and golden.

  8. One enchilada is one serve.

  9. Leftovers will be saved in an hermetic container within the fridge for as much as 3 days.

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