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Name: Incredible Mexican chicken enchiladas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: Ingredients; 400 grams chicken breast fillets; 4 tomatoes (400 grams); 2 tbsp liquid chicken stock salt reduced (30 mls); 1 tsp chilli powder (1 grams); 2 tsp ground cumin (2 grams); 2 tsp dried oregano (2 grams); salt; pepper; 1 brown onion diced (100 grams); 3 cloves garlic minced (9 grams); 8 wholemeal tortillas (360 grams); 2/3 cup cheddar cheese grated (160 grams); 1/3 cup fresh coriander chopped (20 grams); 1/3 cup reduced-fat Greek natural yogurt (87 grams)

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INGREDIENTS

Ingredients
400 grams chicken breast fillets
4 tomatoes (400 grams)
2 tbsp liquid chicken stock ; salt reduced (30 mls)
1 tsp chilli powder (1 grams)
2 tsp ground cumin (2 grams)
2 tsp dried oregano (2 grams)
salt
pepper
1 brown onion diced (100 grams)
3 cloves garlic minced (9 grams)
8 wholemeal tortillas (360 grams)
2/3 cup cheddar cheese ; grated (160 grams)
1/3 cup fresh coriander ; chopped (20 grams)
1/3 cup reduced-fat Greek natural yogurt (87 grams)

INSTRUCTIONS

Method

Cut chicken into bite-sized pieces. Season with salt and pepper. Preheat oven to 180C / gas mark 4.

In a food processor add tomato, stock, chilli powder, cumin and oregano.

Season with salt and pepper and blitz until smooth. Add a little more stock if needed to reach a smooth consistency.

In a frypan over a medium-high heat, add the onion and garlic and sauté for 1-2 minutes. Add the chicken and brown for 2-3 minutes.

Lay the tortillas on the bench and spread a small amount of sauce over each one.

Divide the chicken and onion mix along the middle of the tortillas, and roll each one up tightly. Place in a baking tray. Pour the rest of the sauce over the rolls and sprinkle with cheese.

Bake in oven for 30-40 minutes until onion is golden and chicken is cooked through.

Serve tortillas topped with coriander and a dollop of yogurt.

Recipe serves 4 people at 448 calories per serve.

NOTES

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Incredible Mexican chicken enchiladas

Ingredients
400 grams chicken breast fillets
4 tomatoes (400 grams)
2 tbsp liquid chicken stock salt reduced (30 mls)
1 tsp chilli powder (1 grams)
2 tsp ground cumin (2 grams)
2 tsp dried oregano (2 grams)
 salt
 pepper
1 brown onion diced (100 grams)
3 cloves garlic minced (9 grams)
8 wholemeal tortillas (360 grams)
2/3 cup cheddar cheese grated (160 grams)
1/3 cup fresh coriander chopped (20 grams)
1/3 cup reduced-fat Greek natural yogurt (87 grams)

Method

Cut chicken into bite-sized pieces. Season with salt and pepper. Preheat oven to 180C / gas mark 4.
In a food processor add tomato, stock, chilli powder, cumin and oregano.
Season with salt and pepper and blitz until smooth. Add a little more stock if needed to reach a smooth consistency.
In a frypan over a medium-high heat, add the onion and garlic and sauté for 1-2 minutes. Add the chicken and brown for 2-3 minutes.
Lay the tortillas on the bench and spread a small amount of sauce over each one.
Divide the chicken and onion mix along the middle of the tortillas, and roll each one up tightly. Place in a baking tray. Pour the rest of the sauce over the rolls and sprinkle with cheese.
Bake in oven for 30-40 minutes until onion is golden and chicken is cooked through.
Serve tortillas topped with coriander and a dollop of yogurt.
Recipe serves 4 people at 448 calories per serve.

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Nutrition

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Serving Size: 1 (517g)
Recipe Makes: 1

Calories: 796
Calories from Fat: 308 (39%)

Amt Per Serving		% DV

	Total Fat 34.2g	46 %
	Saturated Fat 19.9g	99 %
	Monounsaturated Fat 9.5g
	Polyunsanturated Fat 2g
Cholesterol 324.4mg		100 %
Sodium 922.8mg		32 %
Potassium 1119.4mg		29 %
Total Carbohydrate 1.3g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 1.3g
Protein 114.5g		164 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 796

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