One pan chicken enchiladas

I’m living for one pan recipes right now! Less dishes to wash and super easy to make!

This recipe serves 3 so would be ideal for a “leftovers lunch”

Or I tend to give Ross a bigger portion than me. So I’d take a 3rd and he’d have the rest!

476 calories per portion (serves 3)

p: 32.5g c. 48g f: 14g

Ingredients

• 1 x Small red onion- diced- 50g

• 1 x yellow pepper- diced - 100g

• Handful of fresh coriander- finely cut

• 250g of 5% fat chicken mince

• 400g garlic passata

• 10g tomato puree

• 15g garlic purée

• 2 tsp- 10g smoked paprika

• 1 tsp -5g cumin

• 10g chipotle paste

• 1tsp truvia (zero calorie sweetener) if if don’t use this you can use sugar but calories of recipe will increase slightly

• 100g tinned sweetcorn- rinsed

• 130g tinned black beans - rinsed

• 50g grated cheese- I used red leister

• 4 mini tortilla wraps/ I sliced into strips and cut strips in half

Method

In a large pan- sautée your onions and peppers on a low heat for 5-10 mins (I used 1kcal spray to keep cooking oil calories low) if you use olive oil you need to account for extra calories in this recipe.

When onions and peppers are soft add your chicken mince and brown (increased the heat)

Once mince has browned add tomato puree, garlic purée, smoked paprika, chipotle paste, and cumin and stir for a few mins before adding your Passata, sweetener, sweetcorn and black beans, stir well.

Reduce the heat and allow to simmer for 10 mins. This is when I added in my coriander and tortilla wraps. Mix well. Top with cheese and cover your pan with a lid until cheese has melted!

Serve! 🤤

If you make this please take a pic and tag me on instagram and help spread the mad4fit word- I appreciate it so much.