Healthy Eating Recipes

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Enchiladas

Ingredients

olive oil                 1 tablespoon

garlic, crushed and minced          1 large clove

onion, chopped                1 large

chicken breasts, cut into strips   2 x large

red capsicum, chopped 1

can of chopped tomatoes               400g

oregano               1 teaspoon

paprika 1 teaspoon

light sour cream                1 cup

reduced fat cheddar cheese, grated     1 cup

corn tortillas, or other wholemeal flat bread e.g. Lebanese, lavash or mountain breads  8


Method

1. Preheat oven to 180°c oven.

2. Heat 1 tablespoon olive oil in a skillet over a medium-high heat.

3. Add the chicken, onion and garlic and sauté until the chicken is cooked but not browned.

4. Add the capsicum, ¾ of the chopped tomatoes, oregano and paprika.

5. Simmer uncovered until thick, approximately 30 minutes. If it thickens too quickly, add a little water. Remove from heat and set aside.

6. In a bowl, combine light sour cream and ½ of the grated reduced-fat cheese.

7. Add a few water droplets to the tortillas to soften them slightly. Fill each tortilla with chicken mixture and add a spoonful of the sour cream and cheese mixture to each tortilla. Roll up and arrange side by side, seam-side down, in a 23x33x5cm baking dish.

8. Pour the rest of the chopped tomatoes and sprinkle the rest of the reduced-fat cheese over the top.

9. Bake for 20 minutes or until heated through.

10. Serve warm.