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Michelle

Vegetarian Mexican Enchiladas (Vg)

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)

    🥑 Best served with Guacamole and sour cream

    Ingredients: 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 11 reviews
73%
(8)
27%
(3)
0%
(0)
0%
(0)
0%
(0)
W
W.
Delicious

These were absolutely delicious!! Thank you.

G
G.K.
Vegetarian delight

Who needs meat when these are so tasty without it!

G
G.M.
Tasty

Not for me but very nice.

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