Enchiladas

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 200C/390F.

Step 2

Slice chicken breast into bite size portions. Lightly coat a fry pan with cooking spray and fry the chicken pieces until cooked. Once cooked, set aside in a heat proof bowl.

Step 3

Add diced garlic to the frypan and cook until fragrant. Add crushed tomatoes and simmer for 8-10 minutes. Set aside in another heat proof bowl. If you are short on time, this step can be completed the day before.

Step 4

Prepare capsicum, red onion, shallots, and 80g of cheddar cheese and add to the bowl containing the cooked chicken and combine.

Step 5

On a clean bench, top each tortilla with one quarter of chicken mixture and a 50g of tomato mixture.

Step 6

Roll up each wholemeal wrap to enclose the filling and place in an oven proof dish.

Step 7

Spoon over the remaining tomato mixture and grated cheese and bake in the oven for 20 minutes, or until the cheddar cheese melts and filling is heated through

Step 8

Meanwhile, prepare the tomato salsa by combining fresh tomatoes, red onion and lime juice. Season with a small amount of salt.

Step 9

Top the enchiladas with the tomato salsa, a small dollop of sour cream and fresh coriander sprigs.