Chicken enchiladas
Tortillas rolled around chicken and beans, baked in tomato sauce with cheese.
- 45 minto make
- 4portions
- Mediumto cook
Ingredients
For 4 portions
- 8 8 inch wheat tortilla
- 400 g chicken breast (raw, boneless)
- 200 g black beans, canned
- 1 medium onions
- 1 medium red bell pepper
- 400 g canned tomatoes
- 1 Tsp chilli powder
- 1 Tsp cumin powder
- 120 g cheddar cheese
- 1 Tbsp olive oil
Method
- Fry the sliced chicken, onion and pepper in the oil with the spices until cooked, and stir in the beans.
- Blend the tomatoes into a sauce.
- Fill and roll the tortillas, lay them in a dish and cover with the sauce and grated cheese.
- Bake at 190 °C for 20 minutes.
Nutrition
| A portion (442 g) | 100 g | |
|---|---|---|
| Energy | 681 kcal | 154 kcal |
| Protein | 42.9 g | 9.7 g |
| Carbohydrate | 66.3 g | 15 g |
| of which sugars | 9.3 g | 2.1 g |
| Fat | 27 g | 6.1 g |
| of which saturates | 9.7 g | 2.2 g |
| Fibre | 11.5 g | 2.6 g |
| Salt | 2.6 g | 0.6 g |
Footprint
| A portion | 1 kg | |
|---|---|---|
| Climate (CO₂ eq) | 1.18 kg | 2.68 kg |
| Nutrient pollution (N eq) | 7.83 g | 17.7 g |
| Land use for a year | 1.05 m² | 2.38 m² |
| Water use | 1,245 l | 2,816 l |
Footprint from AGRIBALYSE 3.1.1 (ADEME), with our own minor changes. How we work it out.
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