Chicken enchiladas

Author: Amanda Lennon - Chef, Food Editor

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Serves: 4

Time to make: 35 mins

Ingredients

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280g pack ready-to-eat chicken breast
4 spring onions, finely chopped
1 clove garlic, crushed
1 cup grated reduced-fat cheese
cooking spray oil
8 wholegrain tortillas
400g can tomato purée
¼ cup fresh coriandercilantroX
mixed green salad, to serve

Instructions

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1 Preheat oven to 190°C. Shred chicken. Combine chicken, spring onion, garlic and half the cheese in a bowl.

2 Heat a non-stick frying pan over a medium heat. Spray a tortilla with oil and cook for 1 minute each side. Transfer to a plate. Repeat with remaining tortillas.

3 Divide chicken mixture among tortillas. Roll up to enclose filling, leaving ends open. Place, seam-side down, in a 19 x 27cm ovenproof dish.

4 Pour over tomato purée and sprinkle over remaining cheese. Bake for 20 minutes, or until top is golden. Serve enchiladas sprinkled with coriander and with a side salad.

Nutrition Info (per serve)

Calories 514 cal

Kilojoules 2150 kJ

Protein 33 g

Total fat 20 g

Saturated fat 7 g

Carbohydrates 50 g

Sugar 6 g

Dietary fibre 4 g

Sodium 900 mg

Calcium 330 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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