1 courgette, cut in half lengthways, then sliced on the diagonal
2–3 garlic cloves, diced
1 tsp chilli powder (mild or hot, to taste)
2 x 400g cans chopped tomatoes
Small pack fresh coriander
165g (53/4 oz) dark and white chicken meat (1/4 of the roast chicken from the first recipe), chopped roughly
4 small reduced fat soft tortillas
100g (31/2 oz) half fat cheddar, grated
160g bag baby spinach
198g can sweetcorn, drained
100g (31/2oz) mushrooms, sliced
1/2 lemon
Method
Preheat the oven to gas mark 5/190ºC/fan 170ºC. Halve the peppers, de-seed, then cut one red half and one yellow half into strips. Cut one of the onions into slim wedges. Arrange on a baking sheet with the pepper strips and mist well with low fat spray. Roast for 15 minutes. Add the courgette and roast for 10 minutes more until softened and charred.
Meanwhile, dice the remaining onion and sauté one half of it in a pan with the garlic using low fat spray. Stir in the chilli powder, then the tomatoes and season. Simmer for 5–10 minutes to reduce a little, then stir in half the coriander.
Tip the roasted veg into a bowl and stir in the chicken. Add the remaining coriander and 4 tbsp of the tomato sauce. Season, then place quarter of the mixture at the edge of a tortilla and roll up tightly. Place in a large deep baking dish (25cm x 30cm x 6cm/10in x 12in x 21/2 in) and repeat with the remaining 3 tortillas.
Pour the remaining tomato sauce over the top of the tortilla parcels. Scatter with the grated cheese and bake for 25–30 minutes until golden and bubbling.
Make a salad with the remaining red and yellow pepper, diced, the remaining diced red onion, plus the spinach, sweetcorn and mushrooms. Season and sprinkle with a little lemon juice, then serve with an enchilada each.
