Chicken Enchiladas

Chicken Enchiladas
35 min /
steps:3+ /
serves:2
Recipe Instructions
1   
 Preheat the oven to 180°C, gas mark 4.
2   
 Lightly spray a frying pan with oil and set over a medium heat. Sizzle the onion and green pepper for 5 minutes until softened.
3   
 Get the spices flowing by stirring in the chilli powder, cook for 1 minute. Next add the passata and kidney beans and bring to the boil. Reduce the heat and cook gently for 5 minutes, it should be smelling good right about now! Stir in the chicken and heat through gently. Season to taste with a dash of salt and pepper.
4   
 Pile some of the mixture on to each tortilla and then get rolling. Once rolled up, place them side by side (seam-side down) in a rectangular ovenproof dish.
5   
 Drizzle the remaining sauce over and around the tortillas. Get cheesy and sprinkle the grated cheddar over the top.
6   
 Bake in the preheated oven for 20 minutes (if you can wait this long!), until bubbling and golden brown.
7   
 Serve hot, sprinkled with parsley or chives, with a crisp green salad. Yum!

Variations

  • You can use black beans instead of red kidney beans
  • If you use a red or yellow pepper, you will add approximately 10kcals.
  • Instead of chilli powder, why not try some Mexican spice seasoning?

Suitable for Steps 3, 4 and 5. For more information regarding the Steps please contact a Consultant.

Recipe Details:
Serves: 2
Prep time: 10 mins
Cook time: 35 mins
Calories: 400 kcals
Steps: 3+
Recipe Ingredients:

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1 Onion, diced
1 green pepper, deseeded and diced
1-2 tbsp chilli powder
300 ml Passata
1 x 200 g can red kidney beans, drained
150 g cooked chicken, skinned and cubed
4 x 22 g soft corn tortillas
30 g reduced-fat Cheddar cheese, grated Chopped parsley or chives for sprinkling Green salad to serve
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