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Chicken Enchiladas
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Chicken Enchiladas

Mexican food is tasty and generally easy to prepare − like this chicken filling wrapped in soft tortillas and baked, served with a cooling salsa.

Makes 4-6
Prep Time 10 minutes
Cook Time 20 minutes
Ingredients
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

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
Method
Step 1
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.
Step 2
Stir in the sauce from the Old El Paso Enchilada Kit. Heat through until the chicken is cooked and sauce hot. Stir through coriander.
Step 3
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.
Step 4
Salsa: Mix the salsa ingredients together.
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Servings
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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
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