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Photo of Chicken enchiladas by WW

Chicken enchiladas

6
Points® value
Total Time
55 min
Prep
20 min
Cook
35 min
Serves
4
Difficulty
Easy
Mexican-style wraps baked in a tomato sauce and topped with cheese.

Ingredients

Calorie controlled cooking spray

4 spray(s)

Chicken breast, skinless, raw

300 g, sliced

Onion

1 small, sliced

Red pepper

1 medium, sliced

Garlic

1 clove(s), finely chopped

Ground Cumin

½ teaspoon(s), level

Sweetcorn, tinned, drained

1 can(s), medium

Kidney Beans, cooked

1 can(s), small, drained, drained and gently crushed

Passata

300 g

Coriander, fresh

2 tablespoon(s), chopped, plus extra for garnish

Tortilla wrap

4 medium, wholemeal

Reduced fat soured cream

100 ml

Mozzarella

25 g, grated

Instructions

  1. Mist a large frying pan with the cooking spray and cook the chicken slices over a high heat for 5 minutes, turning, until golden.
  2. 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.
  3. 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.

Notes

For more cheesiness, try swapping the mozzarella for 80g light mozzarella.

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