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Michelle

Chicken and Veg Mexican Enchiladas

Who doesn't like some mid week Mexican? For this recipe, I use the base of my Mexican chilli bowl, 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 Overnight
    Step 2 - Preheat Oven 180°C
    Step 3 - Remove Lid, cover with Foil
    Step 4 - Bake 10-12mins
    Step 5 - Remove Foil
    Step 6 - Bake 15mins (until golden brown)

    đŸ„‘ 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 10 reviews
90%
(9)
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J
J.M.
Delicious

The enchiladas were totally delicious, loaded with chicken, beans and vegetables. So easy to prepare, and very filling for a family served with a side salad. A winner, will order again.

L
L.P.
Yummy!

Enjoyed this with some pico de gallo and sour cream. Very nice.

M
M.
Delicious and wholesome

Another enjoyable meal, easy to prepare, enjoyed by the family. We had a salad with it. Definitely order again.

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