Creamy Chicken Enchiladas
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Prep Time
10 MINS
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Cook Time
25 MINS
- KCals 457
- Carbs 49G
Ingredients
- 300 g diced chicken breast
- 2 medium peppers deseeded and diced
- 120 g canned black beans drained and rinsed
- 2 garlic cloves peeled and crushed
- 200 g passata
- 200 g reduced-fat cream cheese
- 1 tbsp tomato purée
- 1 tsp mild chilli powder
- 1 tsp ground cumin
- 1 tsp sweet smoked paprika
- 1 tsp onion granules
- 1 tsp garlic granules
- 8 mini tortilla wraps approx. 30g per wrap
- 20 g reduced-fat Cheddar cheese finely grated
- low-calorie cooking spray
- salt and pepper to taste
Instructions
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Spray a frying pan with low-calorie cooking spray and set on a medium heat. Add the peppers and garlic and cook for 4 minutes.
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Add the diced chicken and brown on all sides. This should take 4-5 minutes. Add the chilli powder, cumin, paprika, garlic granules and onion granules. Stir to coat and cook for a further 2 minutes.
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Preheat the oven to 180°C.
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Add the black beans, tomato purée and half of the passata and bring the pan to a gentle simmer. Add the cream cheese and stir until combined, then season with salt and pepper.
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Microwave the tortilla wraps for 30 seconds, this will make them easier to roll. Spoon the enchilada mixture down the middle of each tortilla wrap. Roll the wrap over the filling to encase the filling.
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Place the enchiladas into an ovenproof dish. Pour over the remaining passata and sprinkle with cheese.
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Pop into the oven for 10 minutes until the cheese is bubbly, melted and golden. Serve with your choice of accompaniment.