Healthy Inspirations Recipe of the Week – Chicken Enchiladas

Healthy Inspirations Coffs Harbour

Serves Four


  • 4 chicken thighs
  • 4 eggs
  • 2 Tbsp pure cream
  • 1 tsp butter
  • 100g feta cheese, sliced
  • 1 tomato, diced
  • 3 Tbsp grated Parmesan
  • 1 Tbsp chopped parsley
  • Dash of chilli powder
  • 1 avocado, sliced


  1. Preheat oven to 180°C. Roast chicken thighs for 20 minutes or until cooked through. When cooked, remove from oven (leave oven on) and slice thinly.   Set aside.
  2. Meanwhile, beat eggs and cream in a small jug.
  3. Melt butter in a large, flat frying pan over moderate heat.
    Pour 1/4 of the egg mixture into the pan, and cook until top starts to set.
  4. Flip omelette, and layer ¼ of the feta, tomato and chicken along the centre of the omelette. Fold the outside flaps over the fillings, and press down lightly to set in place.
    Remove from the pan, and place onto oven tray lined with foil.
  5. Repeat steps 3-4 three times to make three more omelets, placing them on the tray beside the first. Top with sprinkled Parmesan, parsley, and chilli powder.
  6. Place in oven, and turn up heat to high.
    When Parmesan has melted,remove from oven.
  7. Serve topped with sliced avocado and with a green salad.
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