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Michelle's Chicken 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

  • 🍴 Single serve contains 1 tortilla, Double = 3 & Family = 6

    Step 1 - Defrost in your 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

Customer Reviews

Based on 15 reviews
Favourite one so far

This was tasty, although could be more spicy and use more cheese. We topped it with sour cream and avocado. We got the double portion which had 2 large tortillas, was filling for 2 people. Our favourite so far

These are exactly what I want to come home from work to

Loved this dish. Serving size was enough for me but it was so yummy I could have eaten ten of them. I took the foil off for 5 minutes before removing it from the oven. Ill order again but ensure I have sour cream and/or guacamole next time. Highly recommended dish.

Rochelle Higgins

Added extra cheese and sourcream


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