This recipe is great!
Quick, easy and delicious :)
Chicken & Spinach Enchiladas
Mexican made easy! These delicious Chicken and Spinach Enchiladas can be whipped up in just 30 minutes. Buen Provecho!
Prep time:
Cook time:
Serves:
Serves 4-6
Ingredients
- 1/2 red onion, finely sliced
- 300g chicken breast, thinly sliced
- 1/2 x 350g bag Wattie's frozen Free Flow Spinach
- 250g cottage cheese
- 520g box Old El Paso Enchilada Kit
- 1 cup grated Edam cheese
Tips
You can use ricotta cheese in place of cottage cheese if preferred.
Method
1. Preheat oven to 180°C. Heat a dash of oil in a non-stick frying pan and cook onion and chicken pieces together for a 2-3 minutes. Add Wattie’s frozen free-flow Spinach and continue cooking for another 2 minutes. Remove from heat and cool. Stir cottage cheese through mixture.
2. Squeeze a little of the Old El Paso Enchilada Kit sauce in the base of a medium-sized ovenproof dish. To assemble enchiladas, place tortillas in the dish, fill with the chicken and spinach mixture, fold and enclose and pour remaining enchilada sauce and grated cheese over top. Bake for 15-20 minutes or until cheese melts. Serve with salad.
