Chicken and Spinach Enchiladas
Culinary Love Recipe
Ingredients
Method
Tip
Don't feel like you have to use the whole packet of sauce from the kit. It can be overpowering. I like a subtle undertone and only use just over 1/2 of the packet.
Ingredients
- 1/2 an onion, finely sliced
- 300g chicken breast of boneless, skinless, chicken thighs, thinly sliced
- 1/2 of a 350g packet of free flow spinach
- 250g of cottage cheese
- 520g packet of Old El Paso Enchiladas
Method
- Heat a dash of oil in a frying pan and cook onion and chicken together for 2-3 minutes.
- Add frozen spinach and continue to cook for another 2 minutes.
- Remove from heat and add cottage cheese to the frying pan, stir through.
- Squeeze a little sauce from the enchilada kit on the based of a medium sized over proof dish, on top of baking paper. Assemble enchiladas.
- Poor sauce and grated cheese over the enchiladas, place in 180'c oven for 15 - 20 minutes.
- Serve hot.
Tip
Don't feel like you have to use the whole packet of sauce from the kit. It can be overpowering. I like a subtle undertone and only use just over 1/2 of the packet.