Chicken enchiladas recipe
information
Calories per serving 345.
ingredients
8 flour tortillas
350 g (12 oz) skinless chicken breasts, cut into thin strips
1 teaspoon chilli sauce
low fat cooking spray
1 red pepper, de-seeded and sliced
1 green pepper, de-seeded and sliced
1 red onion, cut into wedges
175 g (6 oz) courgettes, cut into thin sticks
2 tablespoons chopped fresh coriander
50 g (1 3/4 oz) half fat Cheddar, grated
1 lime, cut into wedges
350 g (12 oz) skinless chicken breasts, cut into thin strips
1 teaspoon chilli sauce
low fat cooking spray
1 red pepper, de-seeded and sliced
1 green pepper, de-seeded and sliced
1 red onion, cut into wedges
175 g (6 oz) courgettes, cut into thin sticks
2 tablespoons chopped fresh coriander
50 g (1 3/4 oz) half fat Cheddar, grated
1 lime, cut into wedges
method
1. Preheat the oven to Gas Mark 6/200°C/fan oven 180°C.
2. Wrap the flour tortillas in foil and heat them in the oven for 10 minutes.
3. Meanwhile, mix the chicken with the chilli sauce.
4. Spray a griddle pan with low fat cooking spray and heat until just smoking.
5. Cook the chicken strips for 2 - 3 minutes, until they are sealed.
6. Add the peppers, onion and courgettes and cook for a further 5 minutes, until they are lightly charred.
7. Scatter over the coriander
8. To serve, unwrap the flour tortillas and scatter a little grated cheese over each one.
9. Top with the cooked chicken mixture and a squeeze of juice from a lime wedge.
10. Fold the tortilla into quarters and eat while hot.
2. Wrap the flour tortillas in foil and heat them in the oven for 10 minutes.
3. Meanwhile, mix the chicken with the chilli sauce.
4. Spray a griddle pan with low fat cooking spray and heat until just smoking.
5. Cook the chicken strips for 2 - 3 minutes, until they are sealed.
6. Add the peppers, onion and courgettes and cook for a further 5 minutes, until they are lightly charred.
7. Scatter over the coriander
8. To serve, unwrap the flour tortillas and scatter a little grated cheese over each one.
9. Top with the cooked chicken mixture and a squeeze of juice from a lime wedge.
10. Fold the tortilla into quarters and eat while hot.
serving amount
serves 4.
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