Chicken Enchiladas

Serve this with some mixed salad leaves dressed with lemon juice. If you are a chilli fan, sprinkle the enchiladas with some sliced fresh red chilli or add a little chilli powder to the vegetable mixture if you aren’t going to be serving it to the kids. Cals: 292

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Spray a medium saucepan with oil and heat over medium heat. Add capsicum, celery, onion and garlic and cook, stirring often, for 3-4 minutes or until soft. Add tomatoes and bring to the boil. Add chicken, cover and reduce heat to low. Simmer for 10 minutes. Turn chicken over, replace lid and simmer for a further 5 minutes or until cooked through. Remove chicken from sauce, cool slightly then shred into thin strips.

Step 2

Preheat oven to 200°C. Place chicken over one half of each tortilla in a baking dish. Top with half the vegetable sauce. Fold over to enclose. Bake for 20 minutes or until lightly golden.

Step 3

Divide enchiladas between plates and top with yoghurt and coriander leaves to serve.