Chicken Enchiladas

These chicken enchiladas are a little spicy and loaded with vegetables! They're high in protein, high in fibre and freezable!

Nutrition Facts

Serving Size 1 enchilada

Servings 2


Amount Per Serving
Calories 624
% Daily Value *
Total Fat 15.5g24%
Total Carbohydrate 52g18%
Dietary Fiber 10.2g41%
Protein 48.2g97%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Yields2 ServingsCategoryDinner

 1 tbsp olive oil
 1 small onion - chopped
 1 large chicken breast - cut into small pieces
 1 red bell pepper - chopped
 300 g chopped tomatoes
 1 tsp mild chilli powder
 1 tsp cumin
 100 g mushrooms - chopped
 75 g sweetcorn
 2 tortilla wraps
 1 garlic clove - minced
 50 g low fat cheese -grated

1

After prepping your chicken and vegetables, add the olive oil to a large pan and heat over medium.

2

Add the vegetables (minus the sweetcorn) and fry for 10 minutes until slightly softened.

Once softened add the chicken pieces and fry off until slightly browned and cooked through.

3

In a blender add the chopped tomatoes and seasonings, blend until smooth. Save 1/3 of the mixture aside.

Add the blended tomatoes to the vegetables and chicken and mix well. Allow to simmer for 5 minutes until the sauce has thickened.

Mix in the sweetcorn to the mixture.

4

Lay the tortilla wraps out flat and divide the mixture between the four, then roll and seal the edges.

Place into an ovenproof dish and top with the remaining tomato sauce and cheese.

Heat the oven 180C and bake for 30 minutes until the cheese has melted.

Ingredients

 1 tbsp olive oil
 1 small onion - chopped
 1 large chicken breast - cut into small pieces
 1 red bell pepper - chopped
 300 g chopped tomatoes
 1 tsp mild chilli powder
 1 tsp cumin
 100 g mushrooms - chopped
 75 g sweetcorn
 2 tortilla wraps
 1 garlic clove - minced
 50 g low fat cheese -grated

Directions

1

After prepping your chicken and vegetables, add the olive oil to a large pan and heat over medium.

2

Add the vegetables (minus the sweetcorn) and fry for 10 minutes until slightly softened.

Once softened add the chicken pieces and fry off until slightly browned and cooked through.

3

In a blender add the chopped tomatoes and seasonings, blend until smooth. Save 1/3 of the mixture aside.

Add the blended tomatoes to the vegetables and chicken and mix well. Allow to simmer for 5 minutes until the sauce has thickened.

Mix in the sweetcorn to the mixture.

4

Lay the tortilla wraps out flat and divide the mixture between the four, then roll and seal the edges.

Place into an ovenproof dish and top with the remaining tomato sauce and cheese.

Heat the oven 180C and bake for 30 minutes until the cheese has melted.

Chicken Enchiladas

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