
(357) 357 total reviews
Layered chicken enchiladas with sweet corn and coriander
Layered chicken enchiladas with sweet corn and coriander
To Serve
To Serve
You could easily get away with serving nothing at all on the side – but a big green salad with chunks of avocado would be welcome as well.
Ingredients
Ingredients
Free range chicken mince (20%), crushed tomatoes (tomato puree, citric acid), onion, red capsicum, sweet corn (6.5%), water, tasty cheese (pasteurised milk, non-animal rennet, salt, coagulating agents, tapioca starch), mozzarella cheese (pasteurised milk, salt, cultures, non-animal rennet, anticaking agent (460), preservative (200)), tortilla (wheat flour [(59%), thiamine, folic acid], water, vegetable shortening (antioxidant (307b), sugar, salt, baking powder [mineral salts (450, 500, 341)], acidity regulator (297), mineral salt (500), preservative (282), yeast), tomato paste, fresh coriander (0.8%), olive oil, garlic, salt, smoky paprika, coriander ground, cumin ground, sugar, jalapeno, star anise, cayenne pepper, spices
* We don’t add preservatives or additives to our meals – we cook with the same real ingredients you would find in your home fridge and pantry. Some of these household ingredients do contain sub-ingredients, for example Dijon mustard contains sulphites and crushed tomatoes contain citric acid. We try to find products with as few additives as possible and always list every ingredient in our meals, both here and on the label.
Nutritional Info
Nutritional Info
Serving Size: 317g |
Ave Quantity Per Serving |
Ave Quantity Per 100g |
ENERGY | 2025 kJ | 639 kJ |
PROTEIN | 32.3 g | 10.2 g |
FAT (TOTAL) | 27.1 g | 8.6 g |
-SATURATED | 13.9 g | 4.4 g |
CARBOHYDRATE | 24.0 g | 7.6 g |
-SUGARS | 10.3 g | 3.2 g |
SODIUM | 1144 mg | 361 mg |
Allergens
Allergens
Does contain: gluten, milk, wheat
May contain: crustaceans, eggs, fish, lupin, molluscs, peanuts, sesame, soy, sulphites, tree nuts
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SIZE GUIDE
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SERVES 2
565g- serves 2

SERVES 4
1.05kg - serves 4
To Cook
Remove plastic film and preheat oven (FF) to 200C. DEFROSTED: cook for 25 minutes or until golden across the top. FROZEN: cook for 40 minutes or until heated through. Cover with foil if the top is getting too brown. Serve with sour cream and guacamole.
Remove plastic film and preheat oven (FF) to 200C. DEFROSTED: cook for approximately 30 minutes or until golden across the top. FROZEN: cook for approximately 50 minutes or until heated through. Cover with foil if the top is getting too brown.
- Belinda D.Verified BuyerI recommend this productRated 5 out of 5 stars12 seconds agoSuper easy and very tasty
This is the easiest dinner, just put it in the oven! It is super tasty, lovely fresh ingredients, a winner for sure.
Was this helpful? - Natalie S.Verified BuyerI recommend this productRated 5 out of 5 starsYesterdayA weekday winner!
The kids loved it. Just made a quick salad and it was a great midweek dinner.
Was this helpful? - Melissa A.Verified BuyerI recommend this productRated 5 out of 5 stars3 days agoAmazing for the entire family
These were incredible. Kids loved them too. Will order again.
Was this helpful? - Isabelle C.Verified BuyerI recommend this productRated 5 out of 5 stars6 days agoSo good!
These are delicious! Small sizing for my family so we paired it with the Mexican shredded chicken
Was this helpful? - AndyVerified BuyerI recommend this productRated 5 out of 5 stars4 weeks agoDelicious hearty meal
Absolute delicious hearty meal on a warm night
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