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Easy Chicken Enchiladas

Easy Chicken Enchiladas

By MorrisonsPublished on 21 June 2021A full flavoured dish that will bring lots of smiles. These chicken enchiladas are the ideal meal for any day of the week, whether you want to rustle up a quick dish for dinner or enjoy something a little homemade and scrumptious for lunch. Simply pop it in the oven and voila, a delicious Mexican chicken enchiladas recipe made with love.
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Time and servings

1 hrTotal time
4Servings
30 minsPrep time
30 minsCooking time

Ingredients

  • 400 g of tomato passata sauce
  • 200 g of frozen diced onion, - you can use fresh or frozen
  • 200 g of mixed frozen peppers, - you can use fresh or frozen
  • 4 tortilla wraps, can also swap for wholemeal
  • 1 tsp of olive oil
  • 1 pack of birds eye 2 original chicken chargrills
  • 2 tsp of sour cream
  • 1 tsp of ground coriander
  • 40 g of mature cheddar cheese

Method

  • Step 1

    Pre-heat the oven to 180°C.

  • Step 2

    Place the chicken chargrills into the oven for the recommended time found on the back of the packet.

  • Step 3

    Place the onions, peppers in a saucepan until soft, then add the sour cream and cheese until the cheese melts (be sure to save some tomato sauce and cheese for step 5).

  • Step 4

    Stir in tomato sauce and water until evenly distributed, then slice the cooked chargrills and add to the mix.

  • Step 5

    Season to taste with a little salt, and as much black pepper as you like!

  • Step 6

    Split the filling evenly between the wraps and place in a dish topped with more tomato sauce and cheese (any left over filling will keep in the fridge for a couple of days).

  • Step 7

    Place back into the oven for 15 mins, to melt the gooey golden cheese. Then you’re ready to serve.