Name: Chicken and Spinach Enchiladas
Prep time: 10 min
Cook time: 20 min
Yield: Makes 4-6
Cuisine: Mexican
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

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

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Makes 4-6

Prep Time 10 minutes

Cook Time 20 minutes

Easy

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: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS

Made with

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.