Chicken enchiladas

Name: Chicken enchiladas
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 spray(s) Calorie controlled cooking spray; 300 g Chicken breast, skinless, raw sliced; 1 small Onion sliced; 1 medium Red pepper sliced; 1 clove(s) Garlic finely chopped; 0.5 teaspoon(s), level Ground Cumin; 1 can(s), medium Sweetcorn, tinned, drained; 1 can(s), small, drained Kidney Beans, cooked drained and gently crushed; 300 g Passata; 2 tablespoon(s) Coriander, fresh chopped, plus extra for garnish; 4 medium Tortilla wrap wholemeal; 100 ml Reduced fat soured cream; 25 g Mozzarella grated

Points® value

Total Time

55 min

Prep

20 min

Cook

35 min

Serves

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

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.

Notes

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

Chicken enchiladas

Ingredients

Instructions

Notes

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