Full ingredients list:
- 2 cups skinless, shredded barbecued chicken breast
- 4 green onions, finely chopped
- 1 clove garlic, 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
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 190ÂºC. 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.
Make it vegetarian: Replace the chicken with a mixture of fried onion, garlic and capsicum, canned red kidney beans and sweetcorn kernels.
About this recipe
First published: May 2008