Chicken enchiladas
7
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Ole! Mexican-style baked wraps filled with chicken, corn and bean - WW style!
Ingredients
Skinless chicken breast
300 g, sliced
Red onion
1 medium, thinly sliced
Red capsicum
1 medium, thinly sliced
Garlic
1 clove(s), crushed
Ground cumin
½ tsp
Canned corn kernels in brine, rinsed, drained
2 125g can, (2 x 125g cans)
Canned red kidney beans, rinsed, drained
⅔ cup(s), (135g) gently crushed (see tips)
Tomato passata
300 g
Fresh coriander
¼ cup(s), chopped
Wholemeal tortilla
4 small, (4x40g tortillas)
Light sour cream
100 ml
Light mozzarella cheese
¼ cup(s), grated, (30g)
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C. Lightly spray an 18 cm x 22 cm rectangular baking dish with oil.
2
Lightly spray a large non-stick frying pan with oil and heat over medium–high heat. Cook chicken, turning, for about 3 minutes or until lightly browned. Add onion and capsicum and cook, stirring, for 4 minutes or until softened. Add garlic and cumin and cook, stirring, for 1 minute or until fragrant. Stir in corn, crushed beans and 200 g passata and bring to the boil. Reduce heat and simmer for 1 minute. Stir in 2 tablespoons coriander.
3
Divide chicken mixture among tortillas and roll up tightly. Place, seam-side down, in prepared dish. Mix remaining passata and sour cream in a jug. Pour evenly over enchiladas and sprinkle with mozzarella. Bake for 15–20 minutes or until golden. Sprinkle with remaining coriander to serve.
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