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Chicken and Veg Mexican Enchiladas

Who doesn't like some mid week Mexican? For this recipe, I make a base of beans, vegetables and spices and add free range shredded chicken and wrap around some flour tortillas, pour over chopped tomatoes and grate cheddar. With lots of yummy beans and veg along with Mexican spices, what's not to love?

Cooked with ❤️ by Michelle

  • Preparation:
    Step 1 - Defrost in fridge overnight
    Step 2 - Remove Lid, cover with Foil
    Step 3 - Bake 10-12mins in oven 180°C
    Step 4 - Remove Foil, bake a further 15mins (until golden brown)

    🥑 Best served with Guacamole and sour cream

    Ingredients: Free range chicken, onion, garlic, carrot, celery, mushrooms, capsicum, zucchini, kidney beans, chickpeas, lentils, black beans, tinned tomatoes, tomato paste, veg stock, oregano, cumin, coriander, smoked paprika, tabasco, chilli, salt, pepper, cheddar, flour tortillas.

    Contains: Milk and Milk Products, Cereals containing gluten and their products including wheat, rye, barley, oats, spelt

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