30 mins
preparation
30 mins
cooking
Intermediate
4
Servings
Chicken Enchiladas Recipe
Enchiladas are a family favourite, and we’ve created a special version of our classic Easy Chicken Enchiladas that pack in the fibre yet are just as delicious (and cheesy). Empty plates guaranteed!
Top Tip: Why not Serve with our Fibre Boost Zingy Bean Salad to create a Mexican feast that provides a third of your recommended daily fibre intake per serving? Fibre-licious!
Our method
- Place the onion and pepper into a pan with the oil and fry over a medium-high heat until the vegetables begin to soften.
- Once the Chargrills are cooked, cut each Chargrill into small slices and add to the pan along with the spinach, sour cream and ¾ of the cheese. Season to taste and continue to cook until the spinach has wilted and the cheese has melted.
- Add the chopped tomatoes and chickpeas then simmer on a low heat until the chargrills are cooked.
- Pre-Heat the oven and cook the Chargrills according to pack instructions.
- Sprinkle over the sunflower seeds and the remaining cheese. Place in the oven for 10-15 minutes until the tortillas are golden brown and beginning to crisp at the edges.
- Now assemble the enchiladas: spoon even amounts of the chicken mixture into the centre of each tortilla then carefully roll each tortilla up and place next to each other in a greased oven proof dish.
Ingredients
Birds Eye product(s) needed for this recipe
Ingredients List
2 original chicken chargrills
2 Original Chicken Chargrills
Olive oil, 1
teaspoon
1 Large onion, sliced
1 Red pepper, sliced
Sour cream, 2
teaspoons
Cheddar cheese, grated, 40
g
1 Can chopped tomatoes
1/2 can Chickpeas
Fresh spinach, 175
g
4 large Whole wheat tortilla wraps
Sunflower seeds, 20
g
