Enchiladas - Primula
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A tasty mid-week meal, perfect for sharing with friends or family.
What you need
What you need
  • 1 tube of Primula Original Cheese
  • Cooking spray or oil
  • 500g boneless, skinless, diced chicken breasts
  • Sachet of Enchilada spice mix
  • Sachet of Enchilada sauce
  • 150ml hot water
  • 4 soft corn tortillas
  • 1 tub of Primula Spicy Sala Dip
How you do it
How you do it
  • Preheat the oven to 200°C/400°F/Gas Mark 6 and lightly grease a large ovenproof dish.
  • Heat up the oil in a large pan and stir-fry the chicken over a medium heat for 8 minutes until cooked through.
  • In a bowl, mix the Enchilada spice mix, Enchilada sauce and 150ml hot water.
  • Add the cooked chicken and stir together until evenly coated.
  • Take the tortillas and spoon the filling down the middle of each one.
  • Roll them up and place them into a lightly greased baking dish.
  • Top with Primula Spicy Salsa Dip and Primula Original Cheese.
  • Cook in the centre of the pre-heated oven for 20-25 minutes, or until the cheese is golden.
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