Chicken enchiladas
We used a barbecued chicken to make these favourites quicker than ever before.
Instructions
Step 1 Preheat oven to 190ºC. Combine chicken, onion, garlic and half the cheese in a bowl.
Step 2 Heat a non-stick frying pan over medium heat. Spray a tortilla with oil and cook for 1 minute each side. Transfer to a plate. Repeat with remaining tortillas. Divide chicken mixture among tortillas. Roll up to enclose filling, leaving ends open. Place, seam-side down, in a 19 x 27cm ovenproof dish.
Step 3 Pour over tomato and sprinkle with remaining cheese. Bake for 20 minutes or until top is golden. Divide enchiladas among serving plates. Top with coriander and serve with salad.
- Recipe by:
- Amanda Lennon
- Photography:
- André Martin
First published May 2008
Recipe Information
Portions: 4
Time to make: 35 minutes
Total cost of all ingredients: $15.60 / $3.90 per serve
- High calcium
Ingredients
- 2 cups skinless, shredded barbecued chicken breast
- 4 green onions, finely chopped
- 1 garlic clove, crushed
- 1 cup shredded reduced-fat cheese
- cooking oil spray
- 8 corn tortillas
- 400g can puréed tomatoes
- 1/4 cup coriander leaves
- mixed green salad, to serve
Nutrition Information
| per serve | |
|---|---|
| Energy |
1576
kJ
(380 Cals) |
| Protein | 33.2g |
| Fat - saturated |
16.5g
6.6g |
| Carbohydrates - sugars |
21.9g
5.4g |
| Dietary Fibre | 4.9g |
| Sodium | 374mg |
| Calcium | 353mg |
| Iron | 2.2mg |
| * NS: Not specified | |
HFG Tip
Make these enchiladas into a vegetarian meal by replacing the chicken with a mixture of fried onion, garlic and capsicum, canned red kidney beans and sweetcorn kernels.
