Chicken Enchiladas


1 pack Southwest Style Chicken
1 tsp crushed garlic
2 Tblspn oil
1 cup corn
1 cup black beans (canned)
1 bell pepper, diced
1/2 cup taco sauce (or salsa)
1 tsp taco seasoning
1/4 tsp chilli flakes
Pinch of smoked paprika
Salt and pepper to taste
6 corn or flour tortillas (8 inch)
3 Tblspn taco sauce (or salsa)
2 Tblspn cream
1 cup shredded mozzarella
1/4 tsp dried oregano


Preheat your oven to 380F.

Start off by dicing the southwest style chicken into 1/2 inch cubes. Add the oil to a pan and sauté the garlic for a minute. Then add the chicken and sauté till it cooks through, about 6-8 minutes. Add the diced bell pepper, corn, black beans, 1/2 cup taco sauce and the spices. Sauté for 2 minutes, then cover and cook on low for about 6-8 minutes, or until most of the liquid has dried off. Turn off the flame, taste for seasoning and let the mixture cool.

You will need a medium sized oven-proof baking dish. Divide your mixture between the tortillas, roll them into a burrito and place them side by side, folded side down, in your baking dish. In a small bowl mix the 3 Tblspns taco sauce and cream, then spread it over the rolled tortillas. Sprinkle over the cheese and oregano, then bake at 380 F for 20-25 minutes, or until the cheese has melted and is a light golden brown. Serve with sour cream and salsa.

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