
An interesting twist on a Mexican classic, this dish provides three of your five a day. Sent in by Natalie Loveman
Serves
4
Prep
20
Cook
45-50
Nutritional Information:
Each 462g serving contains (excludes serving suggestion)
- KCal
- 300
- Carbs
- 13.8g
- Protein
- 30.4g
- Fat
-
12.4g
(Low)
- Saturates
-
3.7g
(Low)
- Sugars
-
6.8g
(Low)
- Salt
-
1.2g
(Low)
- Fruit/Veg Portion
- 3
Ingredients
Ingredients
- 4 medium courgettes
- 1 tsp oil
- 75g spring onions, chopped
- 3 cloves garlic, crushed
- 75g green pepper, chopped
- pinch salt and pepper
- 1 tsp cumin
- ½ tsp dried oregano
- ½ tsp chilli powder
- 1 tbsp tomato paste
- 2 cooked and shredded chicken breasts (approx. 250g)
- 1 x 395g jar enchilada sauce
- 75g reduced-fat Cheddar, grated
Method
Method
Recipe tips
- To make a veggie version replace the chicken with chopped sauted mushrooms.
- If you don't have a jar of sauce, simply use a can of tomatoes and blend together with a heaped tsp each of cumin, oregano and chilli powder (mild or hot).