Recipe: Spinneyfields Spinneyfields Cheesy Chicken Enchiladas
A Mexican-inspired dinner for all the family! Made extra special with a Spinneyfields Cheddar and Mozzarella grated cheese topping.
• 2 skinless Chicken Breasts or 4 Chicken Thighs, cut into thin strips
• 400g can Kidney Beans, drained
• 2 Garlic Cloves, finely chopped
• 2 Red or Green Peppers, deseeded and sliced
• 240g tinned Chopped Tomatoes
• 2 sliced Red Onions
• 6 medium Tortillas
• 50g mature Spinneyfields Cheddar, grated
• 50g Spinneyfields Mozzarella, grated
• 1 Red Chilli, deseeded and chopped
• 1 tbsp Vegetable Oil
• 2 tsp Chipotle Paste
• Small bunch of Coriander, chopped
• 1 teaspoon Tomato Ketchup
Method for the Cheesy Chicken Enchiladas
Heat the oil in a large frying pan and fry off the Onions, half the Garlic, Peppers, chopped Chilli and Coriander stalks for 10- 15 mins until softened.
Stir in the Chipotle Paste then fry for a minute more.
Add the Chicken strips and cook through for about 5-10 mins.
Stir in the drained Beans and half of the chopped Tomatoes.
Mix the remaining chopped Tomatoes, the rest of the Garlic and the Ketchup to make a sauce.
Divide the Chicken mixture equally between the six Tortillas, fold the sides in and roll them up.
Pour half of the Tomato Sauce into a baking dish, then place the filled enchiladas on top.
Drizzle the remaining Tomato Sauce over the Tortillas and sprinkle over the grated Spinneyfields Cheese.
Bake at 180’c fan oven (200’C) for 20-30 mins until the cheese has melted and is a lovely golden brown.
Sprinkle over a few Coriander leaves to serve along with Guacamole, Sour Cream and Salsa.
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