Chicken and Veg Mexican Enchiladas

Size Guide

Who doesn't like some mid week mexican?

For this recipe, I use the base of my mexican chilli bowl, add 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?

Best served with guacamole and sour cream.

Ingredients: 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

Reheating Instructions: Defrost in fridge overnight. Preheat oven to 180 deg, cover with foil and bake for about 10-12 mins then uncover and cook until browned (about 15 mins)

About Your FoodSt Cook: Michelle (Fairlight)

I'm a passionate home cook, recruitment manager and new mum who also has a side business 'Forage Sydney' hosting rogue dinner party dining experiences.
In my mind there's nothing better than using seasonal, organic or free range ingredients to create delicious and nutritious food; this is what I strive to do both at home and for others. My food style is mixed, having travelled to many countries and sampling lots of interesting food, I tend to take inspiration from these experiences as a whole rather than pinpoint a specific cuisine, as long as it's tasty and makes you feel good!

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Portion Sizing Information

 

As a guide:

Protein per serve = 150 - 200g 
Total Weight per serve = 300 - 400g
Anything less than these weights are tagged as "LIGHT MEALS"

To help you decide on portion sizing:

 1 Adult 1 Serving
2 Adults 2 Servings
2 Adults & 2 Children under 10  3 Servings
2 Adults, 1 Child under 10 and 1 Older Child 3 Servings