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Easy Chicken Enchiladas

Easy Chicken Enchiladas

By Morrisons
Published on 21 June 2021
A 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

  1. Step 1

    Pre-heat the oven to 180°C.
  2. Step 2

    Place the chicken chargrills into the oven for the recommended time found on the back of the packet.
  3. 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).
  4. Step 4

    Stir in tomato sauce and water until evenly distributed, then slice the cooked chargrills and add to the mix.
  5. Step 5

    Season to taste with a little salt, and as much black pepper as you like!
  6. 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).
  7. Step 7

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