Chicken enchiladas
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
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