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Loaded Enchiladas

Prep Time10 minsCook Time20 mins

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

 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

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.

Nutrition Facts

Serving Size 1

Servings 0

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.