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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 love by Michelle ❤️

 

  • 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

    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)



Customer Reviews

Based on 8 reviews
88%
(7)
13%
(1)
0%
(0)
0%
(0)
0%
(0)
M
M.
Delicious and wholesome
J
J.
Simple & delicious!
S
S.
S
S.
Delicious
J
J.M.
Enchiladas a big winner

Customer Reviews

Based on 8 reviews
88%
(7)
13%
(1)
0%
(0)
0%
(0)
0%
(0)
M
M.
Delicious and wholesome
J
J.
Simple & delicious!
S
S.
S
S.
Delicious
J
J.M.
Enchiladas a big winner

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