Monday, 21 October 2013

Chicken enchiladas - prepared earlier in the day

This is one of my favourite meals from my cookbook 'Food before 5'.  They don't take very long to make and are much cheaper than buying from the store.  You can also tailor them to your childrens tastes which suits me perfectly.

Chicken Enchiladas

  • 1 Tbspn olive oil
  • 1 onion, finely diced
  • 600g chicken breast fillets, thinly sliced
  • 450g can refried beans
  • 1/4 cup water
  • 1 Tbspn mild taco spice mix
  • 2 cups grated cheese
  • 6 jumbo tortillas
  • 300g salsa

Note: if baking immediately after preparing, preheat oven to 200 degrees prior to step 1. 

Step 1
Heat oil in frypan & cook onion until soft.  Add chicken & cook for 5 mins or until cooked through.

Step 2
Add refried beans, water & spice mix.  Stir & cook until heated through.  TIP: my kids don't like refried beans so instead I put the chicken & onion from step 1 onto the torillas & top with a little bottled pasta sauce & cheese.

Step 3
Spoon 1 large scoop onto a tortilla.  Top with a litlle grated cheese.  Roll up tightly.  Repeat with remaining mixture & tortillas.  TIP: get your kids involved in rolling them too.

Step 4
Using a large oven proof dish (lined with baking paper), place rolled up tortillas, seam down.  Top with salsa & remaining grated cheese.  Cover & refrigerate until required.

Step 5
Preheat oven to 200 degrees.  Cook, uncovered for 25 mins.

Notes: Tortillas, refried beans, salsa & taco spice mix can all be found in the Mexican section of your supermarket.  Too easy - just 1 aisle.

Storage: in fridge, covered or in airtight container for up to 3 days.

This recipe & more can be found in 'Food before 5'.  Purchase for only $19.95 from

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