Chicken Enchilada’s

I decided to make Enchilada’s for my children.  I have never made them before so I decided to “cheat” and use an Old El Paso Enchilada Dinner Kit.  I am not sure that I

would use it again as I am certain I could recreate this dish using my own ingredients.

Ingredients:

1 x Old El Paso Enchilada Dinner Kit

            8 Tortilla’s

            Tomato Sauce

            Enchilada spice

500g Chicken Breast, cubed

150g Cheese, grated

Instructions

Pre-heat the oven to at 180°C (160°C for fan assisted ovens), gas mark 4.

Get the pan nice and hot and add a splash of oil, throw in the chicken and stir-fry over a medium heat until it’s golden, juicy and thoroughly cooked.

In a bowl, combine the Old El Paso Original Enchilada Spice Mix with both parts of the Old El Paso Tomato Sauce sachet and 150ml hot water.

Pour half of the mixture over the chicken, add half the grated cheese and give it a good stir.

To warm the Old El Paso Soft Corn Tortillas pierce the packaging and microwave on full power for 35-40 seconds (cooking time may vary depending on microwave) or heat in the oven following the pack instructions. Keep them covered and warm until ready to serve.

Now, spoon the filling onto the middle of each warm Old El Paso Soft Corn Tortillas, wrap them up and place them fold down onto a lightly greased baking dish.

Pour over the remaining sauce and sprinkle over the rest of the grated cheese.

Bake in a pre-heated oven for 10 minutes, until the cheese is brown and bubbling.