Lighter Chicken Enchiladas

  • Prep Time: 25mins
  • Cook Time: 20mins
  • Serves: 2


  • 4 chicken breast fillets, cut into cubes
  • 1 white onion, chopped
  • 120g Charleville Lighter Red & White Grated
  • 16 wholewheat tortillas (2 x 320g pack)
  • 200ml low-fat crème fraîche
  • Parsley
  • 1/2 tbsp ground black pepper
  • 400g tomato purée
  • 1 tbsp chilli powder
  • 5 tbsp chopped green pepper
  • 1 clove garlic, minced
  • 300g Old El Paso
  • Mild Enchilada sauce

To Garnish

  • Jalapeno peppers


  • In a medium frying pan, over medium heat, cook chicken breast cubes until the juices run clear.
  • Preheat the oven to 180C.
  • Add the onion, crème fraîche, Charleville Lighter Red & White grated cheese, parsley, and ground black pepper to the pan with the chicken.
  • When the cheese has fully melted in the pan, add in the tomato purée, chilli powder, green pepper, garlic and 125ml of water.
  • Put one third of a cup of chicken mixture into each tortilla and roll it.
  • Place all rolled tortillas side-by-side in a baking dish, seam side down and top with the enchilada sauce.
  • Sprinkle some Charleville Lighter Red & White grated cheese over the Enchiladas also.
  • Bake for 20 minutes. Then, leave to cool for 10 minutes before serving.
  • Garnish with jalapeño peppers.
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