Chicken Enchiladas







A quick and easy Mexican treat that's a perfect mid-week dinner!



  1. Pre-heat the oven to 180°C (160°C Fan).
  2. Slice the chicken into thin strips.
  3. In a frying pan and add a splash of oil and put on a medium heat. When heated add the chopped onion, once softened then add the chicken strips and fry until golden and cooked right through. Halfway through cooking the chicken add the peppers and kidney beans.
  4. In a bowl, stir the Enchilada Spice Mix with both parts of the Tomato Sauce sachet and 150ml hot water.
  5. Pour half of the mixture over the chicken, peppers and kidney beans, add half the grated cheese and stir.
  6. Pierce the packaging of the Soft Corn Tortillas and microwave on full power for 35-40 seconds or heat in the oven following the pack instructions. Keep them covered until ready to serve.
  7. Spoon the filling onto the middle of the tortillas, wrap them up and lay them folded side down onto a lightly greased baking dish.
  8. Pour over the remaining sauce and sprinkle on the rest of the grated cheese.
  9. Bake in the pre-heated oven for 10 minutes, until the cheese is golden and bubbling.

Ingredients check-list

  • 150g Independent Cheddar Cheese (Grated)
  • 500g Independent Chicken Breast
  • 1/2 Tin Independent Kidney Beans (Drained)
  • 1 Independent Onion (Finely chopped)
  • 2 Independent Red Peppers (Sliced thin)
  • 1 tbsp Independent Vegetable Oil
Find your local store
  • 1 Old El Paso Cheesy Baked Enchilada Kit
  • 150ml Hot Water