Loaded Enchiladas: A quick to prepare, mouth-watering Mexican special.
Begin by preheating oven to 180 degrees celsius. Prepare a large baking dish by spraying with oil or lining with baking paper.
Dice the onion and place in oiled frying pan over medium heat. Cook until translucent.
Add the chicken and stir occasionally until brown. Add the corn, black beans, spinach and half the included cooking sauce. Stir.
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.
Place remaining sauce over the enchiladas and sprinkle with cheese. Place in oven and cook for approximately 15 minutes.
Meanwhile, chop the broccoli into pieces and place in a steamer or a microwave and cook until soft.
Serve enchiladas with broccoli on the side.
Serving Size 1
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Begin by preheating oven to 180 degrees celsius. Prepare a large baking dish by spraying with oil or lining with baking paper.
Dice the onion and place in oiled frying pan over medium heat. Cook until translucent.
Add the chicken and stir occasionally until brown. Add the corn, black beans, spinach and half the included cooking sauce. Stir.
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.
Place remaining sauce over the enchiladas and sprinkle with cheese. Place in oven and cook for approximately 15 minutes.
Meanwhile, chop the broccoli into pieces and place in a steamer or a microwave and cook until soft.
Serve enchiladas with broccoli on the side.
