Chicken enchiladas
Prep:
10 mins
Cook:
25 mins
If you have a craving for some greasy food but you don't want to break your healthy eating plan, these chicken enchiladas are a wonderful compromise.These enchiladas are delicious and have 436 calories, making for a filling, healthy meal.
Spray oil
175 g skinned chicken breast fillets, cubed
½ green or yellow pepper, seeded and chopped
200 g canned red kidney beans, drained
250 g Old El Paso enchilada sauce
2 x 30 g soft tortilla wraps
30 g reduced-fat cheddar cheese, grated
Ground black pepper
1 little gem lettuce
6 cherry tomatoes, halved
2 tbsp tomato salsa
4 tbsp low-fat fromage frais
Preheat the oven 180°C/ 350°F/ gas 4.
Lightly spray a frying pan with oil and then place over a medium heat. Add the chicken and green or yellow pepper and cook for 6–8 minutes, until the chicken is cooked right through and golden brown.
Stir in the drained kidney beans and two-thirds of the enchilada sauce and heat through gently.
Divide the mixture between the tortillas. Roll up and place side by side, seam-side down, in an ovenproof dish. Cover with the remaining sauce. Sprinkle with grated cheese and ground black pepper.
Bake the chicken enchiladas in the oven for 15 minutes, until bubbling and golden brown on top.
Serve the enchiladas immediately with some lettuce, tomatoes, salsa and fromage frais
This recipe is courtesy of Unislim. For more Unislim recipes visit www.unislim.com.
Serves
2
Preparation Time
10 minutes
Cooking Time
25 minutes
Main ingredients
Beans, Chicken, Vegetables
Recipe Type
Dinner, Healthy
Cuisine
Mexican
Special Info
Nut free
Level of Difficulty
Easy
