Recipes
Chicken enchiladas
This Mexican-style dish uses frozen, pre-sliced onion and pepper, so there's no peeling or chopping - it couldn't be easier!
This Mexican-style dish uses frozen, pre-sliced onion and pepper, so there's no peeling or chopping - it couldn't be easier!
(28 votes)
Cook: 1 Hour
Serves: 4
Price: £1.11 per serving
Nutritional Information
Each 346g serving contains
Energy
1432kj
343kcal
1432kj
343kcal
17%
Fat
8.7g
8.7g
Med
12%
12%
Saturates
2.4g
2.4g
Med
12%
12%
Sugars
9.0g
9.0g
Med
10%
10%
Salt
1.04g
1.04g
Med
17%
17%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
414kj/99kcal
Typical energy values per 100g:
414kj/99kcal
Ingredients
1tbsp rapeseed oil
1tsp frozen Scratch Cook Chopped Garlic
1tsp ground cumin
1tsp smoked paprika
2tbsp frozen Scratch Cook Chopped Coriander
500g passata
400g Simply Cook from Frozen Diced Chicken Breast
100g frozen Scratch Cook Sliced Red Onion
150g frozen Scratch Cook Sliced Mixed Peppers
20g pickled jalapeños, roughly chopped (optional)
4 Asda Mexican Style Corn Tortillas
40g Asda 30% Less Fat Mature Grated British Cheese
Method
1
Preheat the oven to 180C/160C Fan/Gas 4.
2
Heat half the oil in a small pan and cook the garlic for 2 mins over a low heat. Add the cumin, paprika, frozen coriander, passata and 100ml water. Season with black pepper and stir well. Bring to a simmer then cook for 10 mins. Set aside.
3
Meanwhile, heat the rest of the oil in a pan and cook the chicken for 5-6 mins until browned. Add the frozen onion and peppers and cook for 5 mins, stirring occasionally, or until thawed. Add the jalapeños, if using, and stir in half the tomato sauce.
4
Spoon the filling into the tortillas and roll them up. Put them seam-side down in a baking dish and pour over the rest of the sauce. Sprinkle with the cheese and bake for 20-25 mins until golden.
5
Serve 1 enchilada per person.