skinless chicken breast
300 g, sliced
1 small, thinly sliced
1 medium, thinly sliced
1 clove(s), crushed
canned corn kernels in brine, rinsed, drained
2 can(s), 125g size can, (2 x 125g cans)
canned red kidney beans, rinsed, drained
⅔ cup(s), (135g) gently crushed
¼ cup(s), chopped
4 individual, (4x40g)
light sour cream
reduced-fat mozzarella cheese
¼ cup(s), grated, (30g)
2 x 3 second spray(s)
- Preheat oven to 200°C. Lightly spray an 18cm x 22cm rectangular baking dish with oil.
- Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook chicken, turning, for about 3 minutes or until lightly browned . Add onion and capsicum and cook, stirring, for 4 minutes or until softened. Add garlic and cumin and cook, stirring for 1 minute or until fragrant. Stir in corn, beans and 200ml passata and bring to the boil. Reduce heat and simmer for 1 minute. Stir in 2 tablespoons coriander.
- Divide chicken mixture between tortillas and roll up tightly. Place, seam-side down, in prepared dish. Mix remaining passata and sour cream in a jug. Pour evenly over enchiladas and sprinkle with cheese. Bake for 15-20 minutes or until golden. Sprinkle with remaining coriander to serve.