

Recipes
Chicken Enchiladas
Courtesy of Operation Transformation on RTÉ

Serves 2
Ingredients
1 medium onion, finely diced
1 red pepper, finely diced
1 green pepper, finely diced
100ml chicken stock
¼ tsp garlic powder
150g crushed tomatoes
2 fresh tomatoes, chopped
200g cooked chicken (left over from Sunday roast chicken)
400g can of black beans, drained & minced
2 wholemeal wraps
10g grated cheddar cheese
Small bunch fresh coriander, roughly chopped
1 tsp chilli powder
¾ tsp ground cumin
1 tsp plain flour
1 tbsp balsamic vinegar, if desired
Method
-
- Combine onion, flour, chilli, cumin and garlic powder. Add crushed tomatoes and chicken stock and stir
- Bring to the boil over a high heat and cook for 2-5 minutes until sauce has thickened
- Remove 1/3 cup of the sauce mixture and set aside
- Add the cooked chicken (leftover from yesterday) and beans to the pot. Cook until the chicken is heated through
- Place wraps in a microwave and heat for 10 – 20 seconds
- Remove wraps and place on an oven proof plate or dish
- Spoon half the chicken mixture onto the centre of each wrap and roll up
- Top wraps with reserved sauce and cheese and place under a hot grill until the cheese has melted and slightly browned
- Combine the fresh tomatoes and chopped peppers in a bowl
- Drizzle with balsamic vinegar, if using
- Top with fresh tomato and pepper mix and coriander to serve