Lighter Chicken Enchiladas

• 4 chicken breast fillets, cut into cubes
• 1 white onion, chopped
• 120g Charleville Lighter Red & White Grated
• 16 wholewheat tortillas (2 x 320g pack)
• 200ml low-fat crème fraîche
• Parsley
• 1/2 tbsp ground black pepper
• 400g tomato purée
• 1 tbsp chilli powder
• 5 tbsp chopped green pepper
• 1 clove garlic, minced
• 300g Old El Paso
• Mild Enchilada sauce

To Garnish

• Jalapeno peppers

Method

• In a medium frying pan, over medium heat, cook chicken breast cubes until the juices run clear.
• Preheat the oven to 180C.
• Add the onion, crème fraîche, Charleville Lighter Red & White grated cheese, parsley, and ground black pepper to the pan with the chicken.
• When the cheese has fully melted in the pan, add in the tomato purée, chilli powder, green pepper, garlic and 125ml of water.
• Put one third of a cup of chicken mixture into each tortilla and roll it.
• Place all rolled tortillas side-by-side in a baking dish, seam side down and top with the enchilada sauce.
• Sprinkle some Charleville Lighter Red & White grated cheese over the Enchiladas also.
• Bake for 20 minutes. Then, leave to cool for 10 minutes before serving.
• Garnish with jalapeño peppers.