Who could say no to these super-easy and man-friendly chicken enchiladas? Try ’em!
For a side salad, scoop out the flesh of an avo or two, drizzle with lime juice and sprinkle with finely chopped red onion and coriander.
What You Need
1 large red chilli
3 garlic cloves, peeled
500g carton crushed Italian tomatoes
4 white flour tortillas
For the filling:
½ cup stock
1 chicken breast
⅓ cup smooth fat-free cottage cheese
3 tbsp onion, finely chopped
Heaped ¼ tsp smoked paprika
2 tbsp coriander, finely chopped
Sea salt flakes and freshly ground black pepper
To serve:
Fat-free plain yoghurt
Thin onion rings
Method:
1/ Add stock to a small pot, bring to the boil, add the chicken, replace the lid and reduce heat to low. Simmer for 20 minutes or until the chicken is just tender.
2/ Pop the chilli under a preheated grill and roast until blackened. Remove the stalk, skin and seeds and chop finely.
3/ Finely chop the garlic, sprinkle with sea salt flakes and crush.
4/ Tip the tomatoes into a round, shallow dish and mix in the chilli and garlic.
5/ Once the chicken has cooled, shred it and, using a fork, stir through the cottage cheese, onion, paprika, coriander and seasoning.
6/ Heat a heavy-based pan over high heat and cook the tortillas one by one, until browned on both sides, then place in the tomato sauce and pat down. Turn and pat down again. Transfer to a baking dish and place two tablespoons of the filling in a line down the centre. Roll up and repeat with the remaining tortillas and filling.
7/ Bake at 220°C for 15 minutes or until puffed and blackened in places.
8/ Drizzle with yoghurt, garnish with onion rings and coriander leaves, and serve.
SERVES 4. Per 269g serving: 1087kJ, 4.5g fat (1g sat), 39g carbs, 880mg sodium, 3g fibre, 15g protein
Short on time? Whip up tonight: 15-minute, diet-friendly Korean chicken and glass noodles. Or try this insanely-tasty chicken dish with just the right amount of heat…