| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
serves
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Ingredients
- Cooking oil for spraying
- 500 grams lean chicken mince
- 4 rashers bacon, lean & trimmed, diced (100 grams)
- 2 tsp dried Italian herbs (2 grams)
- 8 pineapple ring, fresh or tinned, drained & diced (432 grams)
- 2 cups tomato passata (500 mls)
- 1 & 2/3 cups reduced-fat cheddar cheese, grated (200 grams)
- 8 wholemeal mountain bread wrap (200 grams)
Ingredients
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Instructions
- Preheat the oven to 180°C and spray a baking dish with cooking spray.
- Heat a frying pan over medium-high heat and spray with cooking oil spray.
- Add chicken mince and bacon to the pan, breaking the chicken mince up as it cooks through.
- Add Italian herbs, pineapple and 1 and 1⁄2 cups of passata to the pan and stir to combine.
- Turn the heat off and allow the mixture to thicken and cool slightly.
- Scoop even portions of the enchilada mixture onto the mountain bread wraps, roll and place fold side down into the baking dish.
- Top enchiladas with remaining passata and spread evenly across the wraps, sprinkle with cheese and bake until the cheese is melted and golden.
- One enchilada is one serve.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.