(at time of publication)
Step 1 Preheat oven to 190°C. Shred chicken. Combine chicken, spring onion, garlic and half the cheese in a bowl.
Step 2 Heat a non-stick frying pan over a medium heat. Spray a tortilla with oil and cook for 1 minute each side. Transfer to a plate. Repeat with remaining tortillas.
Step 3 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 4 Pour over tomato purée and sprinkle over remaining cheese. Bake for 20 minutes, or until top is golden. Serve enchiladas sprinkled with coriander and with a side salad.
About this Recipe
- 280g pack ready-to-eat chicken breast
- 4 spring onions, finely chopped
- 1 clove garlic, crushed
- 1 cup grated reduced-fat cheese
- cooking oil spray
- 8 wholegrain tortillas
- 400g can tomato purée
- 1/4 cup fresh coriander
- mixed green salad, to serve
Nutritional information (per serve)
Nutrition information is given per serve
*NS: not specified