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Kale chilled chicken with chicken and mushrooms
Fill the kale tortillas with smoked chicken, stir-fry vegetables and hummus. Cheddar over it and you have delicious enchiladas.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Heat the oil in a frying pan and fry the stir-fry vegetables and cumin for 5 minutes on a high heat. Change regularly.
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Meanwhile, grate the cheddar and grease the oven dish. Mix the smoked chicken strips with the vegetables and season with pepper.
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Spread the tortillas with the hummus and spread the vegetable-chicken mixture over it. Roll up and place in the baking dish. Sprinkle the cheese over it and bake for about 15 minutes in the oven.
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Sprinkle the enchiladas with the cress and serve.
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Nutrition
595Calories
Sodium0% DV1.320mg
Fat42% DV27g
Protein72% DV36g
Carbs16% DV47g
Fiber44% DV11g
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