(at time of publication)
- 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
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)
Total fat 20g
–Saturated fat 7g
Dietary fibre 4g
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