Recipes
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!

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(28 votes)
Cooking Time

Cook: 1 Hour

Cooking Time

Serves: 4

Cooking Time

Price: £1.11 per serving

Nutritional Information

Each 346g serving contains

Energy
1432kj
343kcal
17%
Fat
8.7g
Low
12%
Saturates
2.4g
Low
12%
Sugars
9.0g
Low
10%
Salt
1.04g
Low
17%
2
of your 5-a-day
of your reference intake.
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.