There may not be a more perfect meal than the enchilada, especially not when you consider the many mouthwatering variations we just found. Check out these exciting new flavors and methods for enchilada making. You will be rethinking enchiladas like we are. Not just for dinner, and not just for a Mex #healthy #lowcarb #chicken
1 fire roasted pepper, (fire roasted capsicum), chopped
15- ounces 425 grams crushed tomatoes, OR tomato puree (Passata)
2 tablespoons tomato paste, garlic and herb flavoured if possible
Pinch crushed red pepper flakes OPTIONAL
3/4 cup shredded mozzarella
1 tablespoon freshly chopped parsley, to garnish
Arrange oven shelf to the middle of the oven. Preheat broiler (or grill in Australia) on medium heat.
Season chicken with 2 teaspoons of Italian seasoning, paprika, onion powder, salt and pepper.
Heat oil in a pan or skillet over medium heat. Cook chicken on both sides until browned and cooked through (about 8 minutes each side). Transfer to a plate; set aside.
Cook the onion in the same pan until transparent (about 3-4 minutes) scraping any browned bits form the bottom of the pan, then add in the garlic and cook until fragrant (about 1 minute). Add the fire roasted pepper (or capsicum), crushed tomatoes, tomato paste, crushed red pepper flakes (if including) and remaining Italian seasoning. Give it a good stir to mix well.
Bring to a simmer and allow the sauce to thicken while stirring occasionally (about 4 minutes).
Arrange the chicken in the sauce and top each breast with 2-3 tablespoons of mozzarella cheese per breast. Transfer to the oven to broil for 1-2 minutes, or until the cheese in browned and bubbling.