Chicken enchiladas
11
Points®
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
Onion
1 small
Red pepper
1 medium
Garlic
1 clove(s)
Ground Cumin
0.5 teaspoon(s), level
Sweetcorn, tinned, drained
1 can(s), medium
Kidney Beans, cooked
1 can(s), small, drained
Passata
300 g
Coriander, fresh
2 tablespoon(s)
Tortilla wrap
4 medium
Reduced fat soured cream
100 ml
Mozzarella
25 g
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.
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