| Serves 4-6
|| Prep Time 10 minutes
|| Cook Time 20 minutes
500 g Tegel Fresh Chicken Stir Fry
1 onion, peeled and finely chopped
1 clove garlic, crushed
520 g box Old El Paso Enchilada Kit
1 handful chopped fresh coriander
½ cup grated cheese
2 tomatoes, chopped
1 small red onion, peeled and finely diced
½ avocado, peeled and finely chopped
squeeze of lime or lemon juice to taste
- Heat a dash of oil in a frying pan and quickly brown Tegel Fresh Chicken Stir Fry until almost cooked. Set aside. Heat a little extra oil and over medium heat, soften onion and garlic. Return chicken to the pan.
- Stir in the sauce from the Old El Paso Enchilada Kit. Heat through until the chicken is cooked and sauce hot. Stir through coriander.
- Preheat oven to 180°C. Heat the enchiladas according to packet directions. Divide the chicken filling between the tortillas and roll the tortillas up. Place in a baking dish. Sprinkle over grated cheese. Place in the oven for 15-20 minutes, until cheese has melted and the filling is hot. Serve with the salsa and a fresh salad on the side.
- Salsa: Mix the salsa ingredients together.