Loaded Enchiladas

Loaded Enchiladas

DifficultyIntermediate

Loaded Enchiladas: A quick to prepare, mouth-watering Mexican special.

Prep Time10 minsCook Time20 mins
 600 g Chicken Thigh Fillets
 1 X Brown Onion
 1 X Can Corn Kernels
 1 X Can Black Beans
 120 g Fresh Spinach
 1 X Old El Paso Enchilada Kit
 1 cup Shredded Tasty Cheese
 1 Broccoli
1

Begin by preheating oven to 180 degrees celsius. Prepare a large baking dish by spraying with oil or lining with baking paper.

2

Dice the onion and place in oiled frying pan over medium heat. Cook until translucent.

3

Add the chicken and stir occasionally until brown. Add the corn, black beans, spinach and half the included cooking sauce. Stir.

4

Take out tortillas and place on a flat surface. Place a large spoonful of the mix on the centre of each tortilla. Roll and place onto prepared baking dish, lining each of them up next to each other.

5

Place remaining sauce over the enchiladas and sprinkle with cheese. Place in oven and cook for approximately 15 minutes.

6

Meanwhile, chop the broccoli into pieces and place in a steamer or a microwave and cook until soft.

7

Serve enchiladas with broccoli on the side.

Nutrition Facts

Serving Size 1

Servings 4


Amount Per Serving
Calories 816
% Daily Value *
Total Fat 43.2g67%
Total Carbohydrate 82.4g28%
Protein 42g84%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 600 g Chicken Thigh Fillets
 1 X Brown Onion
 1 X Can Corn Kernels
 1 X Can Black Beans
 120 g Fresh Spinach
 1 X Old El Paso Enchilada Kit
 1 cup Shredded Tasty Cheese
 1 Broccoli

Directions

1

Begin by preheating oven to 180 degrees celsius. Prepare a large baking dish by spraying with oil or lining with baking paper.

2

Dice the onion and place in oiled frying pan over medium heat. Cook until translucent.

3

Add the chicken and stir occasionally until brown. Add the corn, black beans, spinach and half the included cooking sauce. Stir.

4

Take out tortillas and place on a flat surface. Place a large spoonful of the mix on the centre of each tortilla. Roll and place onto prepared baking dish, lining each of them up next to each other.

5

Place remaining sauce over the enchiladas and sprinkle with cheese. Place in oven and cook for approximately 15 minutes.

6

Meanwhile, chop the broccoli into pieces and place in a steamer or a microwave and cook until soft.

7

Serve enchiladas with broccoli on the side.

Loaded Enchiladas