Chicken enchiladas

Serves: 4
Time to make: 40 mins
( Hands-on time: 20 mins )

Total cost: $ 19.64 / $ 4.91 per serve

(at time of publication)

Ingredients
Nutrition Info.(per serve)

oil spray, to grease
1 onion, finely chopped
1/2 teaspoon chilli flakes
400g can diced no-added-salt diced tomatoes
2 1/2 cups shredded cooked chicken breast
1 1/2 cups cooked rice
1 red or green capsicum, diced
1 courgette, grated
1/4 cup chopped fresh coriandercilantroX, plus 1 tablespoon extra
4 tortillas
1/3 cup freshly grated reduced-fat cheddar cheese
1/2 large avocado, diced

Nutrition Info

Kilojoules 2030kJ
Calories 485cal
Protein 33g
Total fat 17g
Saturated fat 5g
Carbohydrates 50g
Sugars 7g
Dietary fibre 5g
Sodium 270mg
Calcium 140mg
Iron 2.5mg

Instructions

1 Preheat oven to 200°C. Spray a large baking dish with oil and set aside. Spray a medium-sized saucepan with oil and place over a medium-high heat. Cook onion, stirring, for 5 minutes. Add chilli flakes and cook for 1 minute. Add tomatoes and simmer for 5-10 minutes until mixture thickens.

2 Place chicken, rice, capsicum, courgette, coriander and half the tomato mixture in a large bowl. Stir to combine. Warm tortillas following packet directions.

3 Place 1 tortilla on a clean work surface. Spoon 1/2–3/4 cup filling along the centre of the tortilla, fold to enclose and place, seam-side down, in baking dish. Repeat with the remaining tortillas and filling. Spoon the remaining tomato mixture over a tortillas, sprinkle with cheese and bake for 15-20 minutes until cheese is bubbling.

4 Meanwhile, in a small bowl combine avocado and extra coriander. Before serving, spoon avocado mixture over enchiladas.

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