Chicken enchiladas

• 
  
• Ingredients: 
• 280g pack ready-to-eat chicken breast
• 4 spring onions, finely chopped
• 1 clove garlic, crushed
• 1 cup grated reduced-fat cheese
• cooking oil spray
• 8 wholegrain tortillas
• 400g can tomato purée
• 1/4 cup fresh coriander
• mixed green salad, to serve

Instructions

Step 1Preheat oven to 190°C. Shred chicken. Combine chicken, spring onion, garlic and half the cheese in a bowl.

Step 2Heat a non-stick frying pan over a medium heat. Spray a tortilla with oil and cook for 1 minute each side. Transfer to a plate. Repeat with remaining tortillas.

Step 3Divide chicken mixture among tortillas. Roll up to enclose filling, leaving ends open. Place, seam-side down, in a 19 x 27cm ovenproof dish.

Step 4Pour over tomato purée and sprinkle over remaining cheese. Bake for 20 minutes, or until top is golden. Serve enchiladas sprinkled with coriander and with a side salad.