For classic Mexican, fill tortillas with chicken, salsa, cheese and vegies, top with extra salsa and cheese, then bake until irresistible.
Ingredients
- 1 Roast Chicken, skin and bones removed, meat shredded
- 1 small red capsicum, halved, seeded, thinly sliced
- 1 red onion, halved, cut into thin wedges
- 3 shallots, ends trimmed, thinly sliced
- 145g (1 3/4 cups) coarsely grated cheddar
- 6 flour tortillas
- 375g btl Old El Paso Thick & Chunky Medium Salsa
- Sour cream, to serve
- Fresh coriander sprigs, to serve
Tomato salsa
- 3 ripe tomatoes, coarsely chopped
- 1/4 red onion, finely chopped
- 1 tablespoon fresh lime juice
Method
- Step 1Preheat oven to 200°C. Combine the chicken, capsicum, onion, shallot and 80g (1 cup) of the cheddar in a large bowl.
- Step 2Place 1 tortilla on a clean work surface. Top with one-eighth of the chicken mixture. Place 1 tablespoon of the salsa on top. Roll up to enclose filling. Place in an ovenproof dish. Repeat with salsa and the remaining tortillas and chicken mixture. Spoon over remaining salsa and sprinkle with remaining cheddar. Bake for 20 minutes or until the cheddar melts and filling is heated through.
- Step 3Meanwhile, to make the tomato salsa, combine the tomato, onion and lime juice in a bowl. Season with salt.
- Step 4Top the enchiladas with the tomato salsa, sour cream and coriander.
- High protein
- Low carb
- Low sugar
- Lower gi
Nutrition
2134 kj
Energy
19g
Fat Total
9g
Saturated Fat
3g
Fibre
66g
Protein
211mg
Cholesterol
678.39mg
Sodium
7g
Carbs (sugar)
17g
Carbs (total)
All nutrition values are per serve
Notes
Swap it: For something different, make avocado salsa – swap the tomatoes for 1 large avocado, peeled, stone removed, coarsely chopped.
- Author: Michelle Southan
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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