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Chicken enchiladas

Calories per serving 345.

ingredients

serves 4.
8 flour tortillas
350 g (12 oz) skinless chicken breasts, cut into thin strips
1 teaspoon chilli sauce
low fat cooking spray
1 red pepper, de-seeded and sliced
1 green pepper, de-seeded and sliced
1 red onion, cut into wedges
175 g (6 oz) courgettes, cut into thin sticks
2 tablespoons chopped fresh coriander
50 g (1 3/4 oz) half fat Cheddar, grated
1 lime, cut into wedges

method

1. Preheat the oven to Gas Mark 6/200°C/fan oven 180°C.

2. Wrap the flour tortillas in foil and heat them in the oven for 10 minutes.

3. Meanwhile, mix the chicken with the chilli sauce.

4. Spray a griddle pan with low fat cooking spray and heat until just smoking.

5. Cook the chicken strips for 2 - 3 minutes, until they are sealed.

6. Add the peppers, onion and courgettes and cook for a further 5 minutes, until they are lightly charred.

7. Scatter over the coriander

8. To serve, unwrap the flour tortillas and scatter a little grated cheese over each one.

9. Top with the cooked chicken mixture and a squeeze of juice from a lime wedge.

10. Fold the tortilla into quarters and eat while hot.

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