Easy Skinny Chicken Enchiladas
1tsp vegetable oil
1 red onion, finely sliced
4 chicken breasts, roughly chopped
2 peppers, roughly sliced
1 jar salsa, about 450g
large handful fresh coriander, roughly chopped
6 wholewheat tortillas
2tbsp sour cream
4tbsp Greek yogurt
freshly grated cheese, optional
1 Preheat oven to 200 Heat a large frying pan over medium heat and fry the onion, (adding a little water to allow your onion to soften) for 5min. Add the chicken and fry for another 5min before stirring in the pepper and cooking for 8mins, until chicken is cooked through and peppers have softened.
2 Stir the salsa into the chicken mix and bring to the boil. Season to taste, stir through the coriander.
3 Divide the chicken mix between the tortillas, spreading the mix down the middle of the wrap then rolling up and laying in a ovenproof dish that just holds the tortillas.
4 Mix together the sour cream and yogurt, then spread over the tortillas to cover completely. Grate over the cheese, if you like, and bake for 25mins, or until mixture is bubbling and tortillas are golden. Serve immediately with a green salad. These also reheat easily in the oven or microwave to enjoy the following day!
I had a few requests to share more recipes, and more of what I’m eating on here and I’m excited to do that. Sadly until the evenings become lighter my supper photos aren’t going to be as appealing as they could be. I promise you this tastes better than it looks! This meal was a real hit with Tom as it’s hearty and filling, and the hint of chipotle in the salsa adds a bit of heat. This dish also freezes well, so if you’ve only got 2 people to feed, then split the mix between 2 dishes, and freeze one for a rainy day (or post gym evening!)