These chicken enchiladas are easy, delicious and usually a firm favourite with kids - super quick to whip together if you don't have much time on your hands!

INGREDIENTS

• 300-400g chicken breast, chopped into 1cm pieces
• 6-10 soft small flour tortillas
• 1 onion, sliced
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 capsicum, sliced
• 1 courgette, finely diced
• 1 tin (around 410g) of tomato puree
• 1 cup sour cream
• 1 cup tomato salsa
• 1 cup grated cheese
• 1 tbsp coriander powder or handful of fresh coriander leaves
• Chilli powder (optional, add as much as preferred)

METHOD

Preheat oven to 180 degrees Celsius.

In a large frying pan, saute onion and garlic in the olive oil until onion is translucent. Add chicken and saute until cooked through and browned.

Add the capsicum and courgette and saute until softened.

Add the tomato puree and all herbs and spices, stir to combine.

Lightly grease a large baking dish with a little extra oil, then taking a tortilla, place chicken mixture down the centre of it. Roll it up and then place seam side down in the baking dish. Repeat with the other tortillas and chicken mixture, lining them up until the baking dish is full.

Spread the sour cream over the enchiladas, then add the salsa in another layer on top. Sprinkle with grated cheese.

Bake in oven for around 25 minutes or until the top begins to turn golden brown. Garnish with fresh coriander leaves if you wish. Serve with extra salad.

TIP: If the enchiladas begin to go too brown on top while cooking in the oven, you can cover the dish with tinfoil.

Image / NZ Real Health