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 ❤️

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• 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)

  
  
  

• 👩🏻‍🍳 Hi, I'm Michelle. 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!

  
  

• This dish is delicious served with guacamole and sour cream.

  Michelle's recorded a video on how to make her super simple guacamole - click here to view