Old El Paso - Spicy Rice and Chicken Enchiladas

Name: Old El Paso - Spicy Rice and Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 x - old el paso original enchilada dinner kit; 450 g chicken breast halves, boneless, skinless cut into small chunks; 450 ml vegetable stock hot, 1 4/5 cups; 120 grams long grain rice easy cook; 150 grams cheddar cheese mature, grated; 1 x corn canned, drained; 1 x sweet red bell peppers deseeded and diced; 1 x green bell peppers deseeded and diced; 1 x onions chopped; 1 tablespoon corn oil; 1 x cilantro a handful of freshly chopped coriander

Servings: persons

1 x - old el paso original enchilada dinner kit
450 g chicken breast halves, boneless, skinless cut into small chunks
450 ml vegetable stock hot, 1 4/5 cups
120 grams long grain rice easy cook
150 grams cheddar cheese mature, grated
1 x corn canned, drained
1 x sweet red bell peppers deseeded and diced
1 x green bell peppers deseeded and diced
1 x onions chopped
1 tablespoon corn oil
1 x cilantro a handful of freshly chopped coriander

1
Preheat the oven to 180 degrees C (160 degrees C for fan assisted ovens), gas mark 4 and lightly grease a large ovenproof dish.
2
Heat the oil in a large pan and stir fry the chicken and onion over a medium heat for 3 to 4 minutes, until the chicken is lightly browned.
3
Stir in the rice and cook for 2 to 3 minutes.
4
Mix the Old El Paso Original Enchilada Spice Mix with both sachets of the Old El Paso Tomato Sauce and 150ml hot water.
5
Pour half of this mixture over the rice, with the stock, then cover and simmer for 15 minutes, stirring occasionally.
6
Stir in the peppers and sweetcorn, cover and simmer for a further 5 minutes, until the rice is tender, the chicken is thoroughly cooked and most of the liquid has been absorbed.
7
Stir in half of the cheese and the fresh coriander.
8
Warm the Old El Paso Soft Corn Tortillas, following the instructions on the pack.
9
Grab the first Old El Paso Soft Corn Tortillas and spoon over some of the rice and cheese mixture down the centre.
10
Roll and place fold side down in an ovenproof dish.
11
Repeat with remaining Old El Paso Soft Corn Tortillas, then pour over the cheese sauce.
12
Bake for 10 minutes until golden and bubbling.

507

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 x - old el paso original enchilada dinner kit, 450 g chicken breast halves, boneless, skinless cut into small chunks, 450 ml vegetable stock hot, 1 4/5 cups, 120 grams long grain rice easy cook, and more.

Yes, Old El Paso - Spicy Rice and Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!