Craving comfort food but trying to eat healthily? Check out this chicken enchiladas recipe from Operation Transformation.
Ingredients
Serves: 2
- 1 medium onion, finely diced
- 1 red pepper, finely diced
- 1 green pepper, finely diced
- 100ml chicken stock
- ¼ tsp garlic powder
- 150g crushed tomatoes
- 2 fresh tomatoes, chopped
- 200g cooked chicken (left over from Sunday roast chicken)
- 400g can of black beans, drained & minced
- 2 wholemeal wraps
- 10g grated cheddar cheese
- Small bunch fresh coriander, roughly chopped
- 1 tsp chilli powder
- ¾ tsp ground cumin
- 1 tsp plain flour
- 1 tbsp balsamic vinegar, if desired
Method
- Combine onion, flour, chilli, cumin and garlic powder. Add crushed tomatoes and chicken stock 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 (leftover from yesterday) 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 into 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 fresh tomatoes and chopped peppers in a bowl
- Drizzle with balsamic vinegar, if using
- Top with fresh tomato and pepper mix and coriander to serve
