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Lighter chicken enchiladas
Ingredients
- 1 large onion, cut into 2cm wedges
- 2 large red peppers, cut into thin strips (about 1.5 cm)
- 2 British free-range skinless boneless chicken breasts, cut into 2cm strips lengthways
- Olive oil for brushing
- 8 small soft flour tortillas
- 435g tin refried beans
- 60g reduced-fat cheddar-style cheese, grated
- Chopped fresh coriander and crisp green salad to serve
- For the tomato sauce:
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, finely chopped
- 1kg tomato passata
- 2 tbsp Mexican spice mix (we used Old El Paso Seasoning Mix For Smoky BBQ Fajitas)
- 2 small fresh jalapeño (or regular green) chillies, deseeded and very finely chopped
- For the béchamel sauce:
- 2 tbsp olive oil
- 2 tbsp plain flour
- 150ml fresh chicken stock, hot
- 150g fat-free Greek yogurt (we like Total)
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