CHICKEN ENCHILADAS

Serves 4

Farrah’s Enchilada Meal Kit
450g chicken breast, diced
1 onion, diced
1 capsicum, diced
1 cup cheese, grated
Sour cream
Fresh tomato salsa
1 bunch coriander, chopped
1 lime

Pre-heat oven to 180˚C. Coat chicken with Mild Enchilada Spice Mix. Heat a pan on a medium heat with a dash of oil and sauté onion and capsicum for 5 minutes. Add chicken and cook for a further 5 minutes until cooked through, set aside.

Divide the chicken mix equally between the 10 Flame-Baked Tortillas, Place the mix along the centre of each tortilla and roll into “ flute”.

Place the enchiladas side by side onto a lined tray. Pour the Mild Enchilada Sauce over the enchiladas and sprinkle with cheese.

Bake in the oven for 15 to 20 minutes until golden and crispy.

Plate up your enchiladas with a dollop of sour cream and top with fresh tomato salsa, coriander and lime juice.