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Chicken enchiladas with tomato salsa


Nutrition  Specials
Energy    2134kJ
Fat saturated    9.00g
Fat Total   19.00g
Carbohydrate sugars    7.00g
Carbohydrate Total   17.00g
Dietary Fiber   3.00g
Protein     66.00g
Cholesterol   211.00mg
Sodium     678.39mg
All nutrition values are per serve.

Method
Step 1
Preheat oven to 200°C. Combine the chicken, capsicum, onion, shallot and 80g (1 cup) of the cheddar in a large bowl.
Step 2
Place 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 3
Meanwhile, to make the tomato salsa, combine the tomato, onion and lime juice in a bowl. Season with salt.
Step 4
Top the enchiladas with the tomato salsa, sour cream and coriander.

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