How do you cater when the whole family isn’t home at the same time for dinner? With this easy-to-reheat chicken enchilada bake!
Ingredients
- 1 tablespoons olive oil
- 500g chicken breast fillets, chopped
- 1 medium brown onion, chopped
- 2 garlic cloves, crushed
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon ground chilli powder
- 2 x 410g cans finely chopped tomatoes
- 125g can corn kernels, drained
- 125g can red kidney beans, rinsed, drained
- 1/4 cup chopped fresh coriander
- 240g packet (6) wholegrain tortillas
- 1/3 cup plain thick yoghurt
- 3/4 cup grated tasty cheese
- Salad leaves, to serve
Method
- Step 1Preheat oven to 180°C/160°C fan-forced. Grease a 5cm-deep, 20cm x 30cm (base) ovenproof dish. Heat 1 tablespoon oil in a frying pan over medium-high heat. Add chicken. Cook, stirring, for 5 minutes or until browned. Transfer to a bowl. Heat remaining oil in pan. Add onion. Cook, stirring, for 3 minutes, or until softened. Add garlic, ground coriander, cumin and chilli powder. Cook, stirring, for 1 minute or until fragrant.
- Step 2Return chicken to pan with 1 can tomatoes, corn and beans. Bring to the boil. Reduce heat to low. Simmer for 15 minutes or until sauce thickens. Season with salt and pepper. Stir in chopped coriander. Set aside for 5 minutes.
- Step 3Heat tortillas following packet directions. Place 1 tortilla on a board. Spoon 1/3 cup chicken mixture along centre. Roll up to enclose filling. Place in prepared dish. Repeat with remaining tortillas and chicken mixture. Spoon remaining tomato around edge and over centre of enchilada. Spoon yoghurt over tomato. Sprinkle with cheese. Bake for 30 to 35 minutes or until golden and heated through. Serve with salad.
- High fibre
- Low carb
- Lower gi
Nutrition
2493 kj
Energy
23.6g
Fat Total
10.2g
Saturated Fat
11.8g
Fibre
45.7g
Protein
113mg
Cholesterol
940mg
Sodium
43.4g
Carbs (total)
All nutrition values are per serve
Notes
Make the chicken filling beforehand and freeze it so it’s always on hand. If you make a double batch, there’ll also be plenty left for lunch or dinner the next day.
- Author: Kim Coverdale
- Image credit: Jeremy Simons
- Publication: Super Food Ideas
0