Name: Chicken & Vege Loaded Enchiladas
Ingredients: 600g chicken, diced; 1 onion, diced; 1/2 leek, chopped; 1.5 capsicums; 1 Tbsp minced garlic; 2 cans tomatoes; 1 can black beans; 1 bag spinach; 2 tsp each of dried coriander, cajun, paprika, and cumin; 12 wraps; 1.5 cups grated cheese

Recipe

Chicken & Vege Loaded Enchiladas

Ingredients

Batch

600g chicken, diced
1 onion, diced
1/2 leek, chopped
1.5 capsicums
1 Tbsp minced garlic
2 cans tomatoes
1 can black beans
1 bag spinach
2 tsp each of dried coriander, cajun, paprika, and cumin
12 wraps
1.5 cups grated cheese

Method

1Preheat oven to 180°C. Fry chicken in a dash olive oil, until cooked through. Set aside.
2In the same pan, sauté onion, leek, capsicums, and garlic in a dash of olive oil until soft. Add tomatoes, black beans and spinach. Stirring until spinach has wilted. Season with coriander, cajun, paprika, and cumin.
3Add chicken into vege mix with some salt and pepper. Simmer until mixture has thickened. Line 1xlarge and 1xsmall baking dish with wraps. Fill with chicken mix, roll and top with cheese. Grill until cheese is golden, around 10 minutes.

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Chicken & Vege Loaded Enchiladas

Chicken & Vege Loaded Enchiladas

Ingredients

Method

Need help with what's on your family's plate?

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