Easy Chicken Enchiladas
found in Mains - Poultry
9 SPs | Nut Free |
Prep: 10 minutes
Cook: 40 minutes
Cuisine: Mexican
Difficulty:
Easy
Tastes great and can be frozen for a standby meal!
Ingredients
- 8 sprays calorie controlled cooking spray
- 500g chicken fillets, cubed and skinless
- 1 red onion, chopped
- 1 red pepper, deseeded and sliced
- 1 yellow pepper, deseeded and sliced
- 30g fajita seasoning mix
- 400g chopped tomatoes (tinned)
- 4 tbsp tomato ketchup
- 4 wraps
- 100g cheddar cheese (reduced fat), grated
- 8 coriander leaves, fresh
Directions
1
Preheat the oven to 190°C / 170°C (fan oven) / 375°F / Gas Mark 5. Mist a nonstick pan with cooking spray and stir-fry the chicken, onion and peppers for 10 mins. Add the fajita mix and cook for 5-7 mins until the chicken is cooked through.
2
Combine the tomatoes and ketchup, then pour into an ovenproof dish.
3
Divide the chicken filling between the wraps, roll up and arrange on top of the tomatoes. Sprinkle the cheese over. Bake for 20 mins. Serve garnished with the coriander.