Chicken Enchiladas from Operation Transformation

Ingredients

Serves: 2  
Portion calories: 500

  • 1 medium onion, finely diced
  • 1 red pepper, finely diced
  • 1 green pepper, finely diced
  • 100ml chicken stock
  • 1tsp chilli powder
  • ¾ tsp ground cumin
  • 1/4tsp garlic powder
  • 150g crushed tomatoes
  • 2 tomatoes, chopped
  • 200g cooked chicken (left over from Sunday roast chicken)
  • 400g can of black beans, drained & minced
  • 2 wholemeal wraps
  • 10g grated cheese
  • Small bunch fresh coriander, roughly chopped

Food staples

  • 1tsp plain flour
  • 1Tbsp balsamic vinegar, if desired


Combine onion, chicken stock, flour, chilli powder, cumin, garlic powder and crushed tomatoes in a medium pot and stir
Bring to the boil over a high heat and cook for 2-5 minutes until sauce has thickened.
Remove 1/3 cup of the sauce mixture and set aside.
Add the cooked chicken and beans to the pot.  Cook until the chicken is heated through.
Place wraps in a microwave and heat for 10 - 20 seconds.
Remove wraps and place on an oven proof plate or dish.
Spoon half the chicken mixture onto the centre of each wrap and roll up.
Top wraps with reserved sauce and cheese and place under a hot grill until the cheese has melted and slightly browned.
Combine the chopped peppers and tomatoes in a bowl. Drizzle with balsamic vinegar, if using.
Top with tomato and coriander and serve

Method

  1. Combine onion, chicken stock, flour, chilli powder, cumin, garlic powder and crushed tomatoes in a medium pot and stir
  2. Bring to the boil over a high heat and cook for 2-5 minutes until sauce has thickened.
  3. Remove 1/3 cup of the sauce mixture and set aside.
  4. Add the cooked chicken and beans to the pot.  Cook until the chicken is heated through.
  5. Place wraps in a microwave and heat for 10 - 20 seconds.
  6. Remove wraps and place on an oven proof plate or dish.
  7. Spoon half the chicken mixture onto the centre of each wrap and roll up.
  8. Top wraps with reserved sauce and cheese and place under a hot grill until the cheese has melted and slightly browned.
  9. Combine the chopped peppers and tomatoes in a bowl. Drizzle with balsamic vinegar, if using.
  10. Top with tomato and coriander and serve