Chicken enchilada with extra cheese
- Total Time
Mexican-style wraps baked in a tomato sauce and topped with cheese.
Calorie controlled cooking spray4 spray(s)
Chicken breast, skinless, raw300 g, sliced
Onion(s)1 small, sliced
Red pepper(s)1 medium, sliced
Garlic1 clove(s), finely chopped
Ground Cumin½ teaspoons, level
Sweetcorn, canned, drained165 g
Kidney Beans, cooked1 can(s), small, drained, drained and gently crushed
Coriander, fresh2 tablespoons, chopped, plus extra for garnish
Discovery Foods Wholemeal Wraps4 wrap(s)
Reduced Fat Soured Cream100 ml
Light Mozzarella80 g, grated
- Mist a large frying pan with the cooking spray and cook the chicken slices over a high heat for 5 minutes, turning, until golden.
- Add the onion and pepper. Cook for 5 minutes, adding the garlic and cumin for the last minute. Stir in the sweetcorn, crushed beans and 200g of the passata and bring to a gentle simmer. Cook for 1 minute, then stir in the chopped coriander.
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Divide the chicken mixture between the wraps and roll up tightly. Place them seam side down into a rectangular ovenproof dish, misted with cooking spray. Mix the remaining passata with the soured cream and pour over the top. Scatter over the cheese and bake for 15-20 minutes, until golden. Serve topped with the extra coriander.