Chicken-enchiladas

Chicken enchiladas

This Mexican-style dish uses frozen, pre-sliced onion and pepper, so there's no peeling or chopping - it couldn't be easier!

By , 30 August 2018

(18 votes)

Chicken enchiladas
  • 1 Hour

  • Serves: 4

  • Price: £1.11 per serving

Nutritional Info
Each 346g serving contains
  • Energy

    1433KJ

    343KCAL

    17%
  • Fat

    8.7g

    low

    12%
  • Saturates

    2.4g

    low

    12%
  • Sugars

    9.0g

    low

    10%
  • Salt

    1.04g

    low

    17%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 414kJ/99kcal.
Ingredients
  • 1tbsp rapeseed oil
  • 1tsp frozen Scratch Cook Chopped Garlic
  • 1tsp ground cumin
  • 1tsp smoked paprika
  • 2tbsp frozen Scratch Cook Chopped Coriander
  • 500g passata
  • 400g Simply Cook from Frozen Diced Chicken Breast
  • 100g frozen Scratch Cook Sliced Red Onion
  • 150g frozen Scratch Cook Sliced Mixed Peppers
  • 20g pickled jalapeños, roughly chopped (optional)
  • 4 Asda Mexican Style Corn Tortillas
  • 40g Asda 30% Less Fat Mature Grated British Cheese
Method
  • Preheat the oven to 180C/160C Fan/Gas 4.

  • Heat half the oil in a small pan and cook the garlic for 2 mins over a low heat. Add the cumin, paprika, frozen coriander, passata and 100ml water. Season with black pepper and stir well. Bring to a simmer then cook for 10 mins. Set aside.

  • Meanwhile, heat the rest of the oil in a pan and cook the chicken for 5-6 mins until browned. Add the frozen onion and peppers and cook for 5 mins, stirring occasionally, or until thawed. Add the jalapeños, if using, and stir in half the tomato sauce.

  • Spoon the filling into the tortillas and roll them up. Put them seam-side down in a baking dish and pour over the rest of the sauce. Sprinkle with the cheese and bake for 20-25 mins until golden.

  • Serve 1 enchilada per person.