Michelle's Chicken Enchiladas (serves 2)

Who doesn't like some mid week Mexican? For this recipe, I make a base of beans, vegetables and spices and add fresh, free range shredded chicken. I then wrap this filling up with some flour tortillas, pour over chopped tomatoes and grated cheddar. With lots of yummy beans and veg along with Mexican spices, what's not to love?

Cooked with love by Michelle for FoodSt

Serves 2 (3 tortillas)Ê

This meal comes fully prepped and frozen. Simply bake from frozen and enjoy!

Best served with Guacamole and sour cream

Preparation:
Step 1 - Defrost in your fridge overnight
Step 2 - Remove Lid, cover with Foil
Step 3 - 20-30 mins 
Step 4 - Remove Foil, bake a further 15mins (until golden brown)

🥑 Best served with Guacamole and sour cream

Ingredients: Free range chicken, onion, garlic, carrot, celery, mushrooms, capsicum, zucchini, kidney beans, chickpeas, lentils, black beans, tinned tomatoes, tomato paste, veg stock, oregano, cumin, coriander, smoked paprika, tabasco, chilli, salt, pepper, cheddar, flour tortillas.

Contains: Milk and Milk Products, Cereals containing gluten and their products including wheat, rye, barley, oats, spelt