Home-made enchiladas are so easy and so delicious.
• 2 six-inch corn tortillas [50 calories each] 2 0z [½ cup] shredded cooked chicken breast ½ cup enchilada sauce ¼ cup grated Cheddar or Monterey jack 1 oz broccoli florets 1 oz cauliflower florets ½ oz carrot
Heat oven to 350 F. On an ungreased heavy skillet, place the tortillas and cook them until they begin to brown on one side. Flip in the pan and continue until each tortilla is pliable and slightly fragrant. Remove to a cutting board or baking sheet. Distribute the chicken between the tortillas, then roll up the tortillas, and place each in an oven-proof dish, seam-side down. Spoon the sauce over and around and between the enchiladas. NB: you don't have to use all of the sauce. Sprinkle with cheese and put into oven. Cook the vegetables, drain and dress with salt and a splash of red wine vinegar.