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Chicken and Spinach Enchiladas
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Chicken and Spinach Enchiladas

Mexican made easy! These delicious Chicken and Spinach Enchiladas can be whipped up in just 30 minutes. Buen Provecho!

Makes 4-6
Prep Time 10 minutes
Cook Time 20 minutes
Ingredients
½ red onion, finely sliced
300 g chicken breast, thinly sliced
½ x 350 g bag Wattie's frozen Free-Flow Spinach
250 g cottage cheese
520 g box Old El Paso Enchilada Kit
1 cup grated Edam cheese

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Free-flow spinach

Premium quality spinach leaves, cut, then free-flow frozen so they're easy to use in many meals.

Method
Step 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.
Step 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.
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Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
½ red onion, finely sliced
300 g chicken breast, thinly sliced
½ x 350 g bag Wattie's frozen Free-Flow Spinach
250 g cottage cheese
520 g box Old El Paso Enchilada Kit
1 cup grated Edam cheese
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