Enchiladas hawaianas

Ingredientes

• 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) )

Preparación

1. 1

   Preheat the oven to 180°C and spray a baking dish with cooking spray.

2. 2

   Heat a frying pan over medium-high heat and spray with cooking oil spray.

3. 3

   Add chicken mince and bacon to the pan, breaking the chicken mince up as it cooks through.

4. 4

   Add Italian herbs, pineapple and 1 and 1⁄2 cups of passata to the pan and stir to combine.

5. 5

   Turn the heat off and allow the mixture to thicken and cool slightly.

6. 6

   Scoop even portions of the enchilada mixture onto the mountain bread wraps, roll and place fold side down into the baking dish.

7. 7

   Top enchiladas with remaining passata and spread evenly across the wraps, sprinkle with cheese and bake until the cheese is melted and golden.

8. 8

   One enchilada is one serve.

9. 9

   Leftovers can be stored in an airtight container in the fridge for up to 3 days.