Here is a quick simple meal for a mid-week or weekend dinner that everyone will enjoy!


  • 8x Old Paso mini tortilla’s
  • 500g chicken breast
  • 300g enchilada sauce
  • green and red capsicum
  • brown onion
  • 60g mozzarella cheese
  • 80g light sour cream for topping
  • Optional: mushroom, corn, beans, spinach etc.


  • Bring water to boil, add chicken and Mexican seasoning, allow chicken to cook through and let sit for 20 minuets.
  • Drain water and shred chicken with forks/hand mixer. In the same pot add diced capsicum and onion until soft and then add 200g of enchilada sauce, mix well.
  • Place mixture evenly between 8 tortillas and roll up. Place in an oven proof dish and top with further enchilada sauce and mozzarella cheese.
  • Bake at 180 degrees for 15-20 min or until golden.

417 Cals, 37.8g carbs, 10.4g Fat, 48.9g Protein