Bring a taste of Mexico to the table with our kicking chicken enchiladas recipe. Topped off with grated cheddar and chicken for smokiness, this dish is sure to become a household favourite.
Kicking chicken enchiladas
Ingredients
4
servings
-
- 40 g
- 1 tbsp
- 750 g
- 180 g
- 1 jar
- 4
- 60 g
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Preparation
1. Prepare the rice according to packet instructions. Fork through the grains and set aside.
2. Meanwhile, stir-fry the vegetable mix in the oil over a high heat until defrosted. Reduce the heat to medium and add the cooked rice for bulk, cooked chicken slices for smokiness and 1/3 of the cooking sauce for kick.
3. Cook, stirring frequently, for 6–8 minutes until most of the liquid has evaporated and the chicken is heated through.
4. Preheat the oven to 200ºC/180ºC fan/gas mark 6. Pour half the remaining sauce into the base of an approx 28cm x 20cm baking dish.
5. Divide the filling between tortillas, fold in the ends, roll up and place seam-side down side-by-side in the baking dish. Cover with the remaining sauce and scatter over the cheddar for richness. Bake for 25–30 minutes until golden brown and the cheese is bubbling.
