Chicken Enchiladas 11+ Years
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 20 | ml | Sunflower oil |
| 200 | g | Onions , sliced |
| 200 | g | Green peppers , sliced |
| 650 | g | Chicken thigh, skinless & boneless , sliced |
| 250 | ml | KNORR Americas Fajita Ready to Use Sauce |
| 350 | g | Tortillas |
| 50 | g | Cheddar cheese, reduced fat , grated |
| 10 | g | Parsley , chopped |
Preparation
Advance Preparation
Pre heat oven to 180ºC ( 350ºF) Gas 4. Prepare vegetables as directed. Slightly warm the wraps just before needed (this will help them to roll without breaking)
Method
1. Heat oil in a suitable pan over a medium to high heat.
2. Add the chicken to the oil and fry until chicken is sealed. Add the onion and peppers and fry for a further 2 minutes. Add the KNORR Fajita
sauce and bring to the boil, lower the heat to the simmer. Cover and cook for a further 2 minutes until chicken is thoroughlt cooked.
3. Evenly divide the chicken mixture between the wraps (138g per wrap), then roll each wrap to form a parcel. Lay the filled wraps in a suitable
baking dish and top with the cheese down the center line of the wraps.
4. Place in to the oven and bake for a further 10 minutes.
5. Serve the enchiladas on a warm plate garnished with the chopped parsley.
Handy hint
Serve with oven baked potato wedges.
Healthy Hint
Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish.
Guideline Daily Amounts
Each portion contains:
of an adult woman guideline daily amounts
