Manomasa Smoky Tomato & Chilli Enchilada Kit540g

Preparation and Usage

Serve up spirit, not food Smoky Tomato & Chilli Enchiladas in just 55 minutes 1 Slice & Season Slice the chicken into small chunks, cover with the seasoning and marinate in the fridge for at least 5 minutes - the longer the better. Preheat the oven to 200°C, 180°C Fan, Gas 6. 2 Get Sizzling Fry the chicken on a medium-high heat to seal. Add the sliced onion and red pepper and cook until soft. Next add the black-eyed beans and two thirds of the enchilada sauce and cook for 5 minutes. 3 It's a Wrap Fill the wraps with the chicken mixture, roll and place in an ovenproof dish. Spread the remaining sauce on top and cover generously with cheese. Bake in the oven for 30 minutes or until golden and crisp. 4 Serve it Up Add a dollop of soured cream and sprinkle with spring onions and chopped coriander. Enjoy! All cooking appliances vary, the above instructions are guidelines only Contains 8 soft & fluffy tortillas Smoky tomato & chilli sauce Chipotle & lime seasoning Just Add - 500g Chicken breast - Vegetable oil - 1 Can black eyed beans, drained - 1 Red pepper - 1 Red onion - Grated cheese Serve with - Soured cream - Spring onions - Coriander Top Tip Why not use smoked red leicester cheese to make the enchiladas even smokier? To make it vegan/ vegetarian swap the chicken, grated cheese and soured cream for plant-based alternatives