banting enchiladas

WINNER ! BANTING RECIPE ! DAIRY FREE!

I used to love enchiladas – and it was all I felt like this evening, tough when you are Banting and off dairy… But turns out it was rather simple to make a super delicious Banting / paleo version that is as nice if not yummier than the original!

ingredients for the “enchilada wraps” (serves 2)

• 4 egg whites
• 2t coconut milk

directions for the wraps

• Beat the egg whites with the coconut milk
• Heat a frying pan to medium/hot
• Pour 1/4 the mixture into the pan and swirl around until it is coating the bottom of the pan
• Put a lid on the pan, and let it cook for about 1 minute
• Lift out with a spatula
  

ingredients for the enchilada sauce

 

• 2 chicken breasts, seasoned
• 1 tin chilli tomatoes (or normal tomatoes if you prefer)
• 1t honey
• 1T cajun spice
• salt and pepper
• few drops of smoked tabasco
• olive oil / coconut oil

directions for the sauce

• Heat a pan to medium/hot and fry the chicken in a little olive oil/coconut oil for about a minute per side (just to brown it a bit)
• Add the tomatoes, honey, tabasco and cajun spice
• Reduce heat to medium and put the lid on and leave to simmer for about 15 minutes (just check your chicken is cooked)
• Remove chicken from the sauce and shred it between 2 forks
• Mix the shredded chicken with the sauce
  

Fill the wraps with your enchilada chicken mix, top with fresh guacamole, jalapenos and a little more enchilada sauce

*Because I am dairy free at the moment I made cashew nut sour cream by blending 1 cup of soaked (for 4 hours) and drained cashews with 1/3 cup water, 1t lemon juice and 1t honey