For the enchilada sauce:
1 garlic cloves, minced
1 cups salt reduced can tomato
1/4 tsp chilli powder
1/4 tsp ground cumin
1/4 cup reduced sodium chicken broth
For the chicken:
1 tsp vegetable oil
1 breast half cooked shredded chicken breast
1/2 cup diced onion
1 large clove garlic, minced
1/4 cup reduced salt chicken stock
2 tbs cilantro
1/2 tsp cumin
1/4 tsp dried oregano
1/2 tsp chili powder
1/2 cup reduced salt tomato sauce
salt and pepper for seasoning
For the enchilada:
4 wholemeal barley max wraps
1/2 cup shredded low fat tasty cheese
non-stick cooking spray
Large side salad
Top with 1/4 sliced avocado for extra flavour.
WHAT TO DO:
Saute garlic in pan. Add chilli powder, cumin, chicken stock, canned tomato, salt and pepper. Bring to a boil.
Reduce the heat to low and simmer for 5-10 minutes. Set aside until the rest of the meal is prepared
Preheat oven to 200 degrees celcius
Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, canned tomato, chicken broth, and cook 4 to 5 minutes or until warm and cooked through. Remove from heat.
Put 1/3 cup chicken mixture into each tortilla and roll it. Place in baking dish seam side down and top with sauce and cheese.
Cover with foil and bake in the oven on the middle rack for 20-25 minutes. Top with avocado and serve with a large side salad.