This is a great meal that covers all bases and is a great lunch the following day.
Chicken-vege Enchiladas
This is a great meal that covers all bases and is a great lunch the following day.
Servings: 6
Ingredients
- oil spray
- 350 gm boneless, skinless chicken breasts
- 1 Tbsp vegetable oil
- 1 large red onion halved sliced
- 2 cloves garlic crushed
- 400 g can chopped tomatoes
- 1 large carrot grated
- 1 cup corn kernels (defrosted if frozen)
- 2 cups button mushrooms sliced
- 8 cups baby spinach
- 400 g 2x can black beans, drained
- 1 tsp Mexican oregano or dried oregano
- black pepper to taste
- 25 cm 6x wholemeal tortilas or wraps
- ¼ cup enchilada sauce
- 1 cup reduced-fat cheese grated
- ½ head iceberg lettuce shredded
- 2 large tomatoes finely diced
- ¾ cup lite sour cream
- ½ cup chopped coriander leaves to garnish
Instructions
- Preheat oven to 200°C and line a baking tray with baking paper. Spray chicken lightly with oil, place on the tray and cook in the oven for about 20 minutes until cooked but still tender.
- Meanwhile, in a large frying pan, heat oil over medium heat. Add onion and garlic and cook until onion begins to soften. Add tomatoes, carrot , corn, mushrooms, spinach and beans and bring to a simmer. Season with oregano and pepper. Reduce heat, cover and cook for about 10 minutes.
- Remove chicken from the oven, drain juice from the tray and shred with two forks. Add to tomato mixture. Divide the mixture among the tortilla's (reserving some for grown up tortillas, if desired). Roll tortillas into cigars and lay next to each other in the baking tray. Spread a little enchilada sauce on each roll and sprinkle cheese over.
- Place tray in the oven and cook until the tortillas are golden and the cheese is bubbling.
- Serve enchiladas with lettuce, tomatoes and sour cream and garnish with coriander.
Notes
From: Bridgeford, Jo (Apr 2018) Tweak the Taste in: Healthy Food Guide
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
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If you enjoyed this recipe here is one I published last year: