SERVES 4
PER SERVING
430 CALORIES
6G FAT
PREPARATION TIME 10 MINUTES
COOKING TIME 35 MINUTES
450g minced chicken
2 red onions, finely chopped
2 garlic cloves, crushed
1–2 teaspoons chicken stock powder
1 fresh red chilli, chopped
2 red peppers, deseeded and finely sliced
1 tablespoon chopped fresh oregano, plus extra to garnish
1 × 400g can chopped tomatoes
500g tomato passata
300ml semi-skimmed milk
3 teaspoons cornflour
1 teaspoon Dijon mustard
4 flour tortillas
50g Rosemary Conley mature cheese, grated
1 Preheat the oven to 200C, 400F, gas mark 6.
2 Heat a heavy-based, non-stick pan, and dry-fry the chicken until lightly browed. Add the onions and garlic and dry-fry for 2–3 minutes until soft.
3 Add the stock powder, chilli, peppers, oregano, chopped tomatoes and tomato passata. Simmer gently for 20–25 minutes until the sauce has thickened and the meat is tender.
4 In a separate pan, heat the milk. Slake the cornflour with a little cold water and whisk into the milk. Stir in the mustard as the sauce thickens.
5 Take one tortilla and place a line of chicken mixture down the centre. Roll up and place in an ovenproof dish. Repeat with the remaining tortillas, spoon some chicken mix over each enchilada. Pour the sauce over and sprinkle with grated cheese.
6 Bake in the oven for 20–25 minutes until golden brown.
7 Sprinkle some fresh oregano on top and serve with low-fat red pepper salsa and mixed salad leaves.
TIP You can buy vacuumed-packed tortillas with a long shelf life
WINE CHOICE
Go for Pinot Grigio or be bold and try a hearty red Zinfandel