Chicken and Broccoli Enchiladas

2 Person - Chicken and Broccoli Enchiladas

Ingredients  
1 Tin Chopped tomatoes
1/2 Broccoli
1 (60g) Carrot
250g Chicken Breast
1 Tortilla 330g 6pk
1 (60g Onions
1 Avocado
1 teaspoon Chicken stock
1 teaspoon Vegetable stock
   
   
From your pantry
 
50g 50g grated cheese
1/4 teaspoon
Red Pepper Flakes or cracked pepper
1 Tablespoon Tomato paste
1. Dice Chicken into 2cm chunks then add to a pan on medium high heat with oil for 5-10 minutes
2. Remove chicken from the pan and set aside. Drop the heat to medium and add diced onion and grated carrot
3. Fry for 3-5 minutes then add the chopped tomatoes to the pan, stir until all the vegetables are coated in tomato sauce
4. Bring a small pot salted water to boil, cut broccoli into bite size florets and add to the boiling water for 4-5 minutes
5, Add 1 teaspoon Vegetable and Chicken stock to the pan with 1/2 a cup of water
6. Reduce this mixture until thick before turning off the heat and adding the chicken and broccoli to the pan
7. Place one tortilla in a roasting dish fill with the enchilada mix and cheese
8. Roll and repeat until run out of tortillas or enchilada mix, Bake at 180C for 10 minutes
9. Serve with the broccoli and sliced Avocado

4 Person -Chicken and Broccoli Enchiladas

Ingredients  
1 Tin Chopped tomatoes
1 Broccoli
2 (125g) Carrots
500g Chicken Breast
1 Tortilla 330g 6pk
2 (125g) Onions
1 Avocado
2 teaspoons Chicken stock
2 teaspoons Vegetable stock
   
   
From your pantry
 
100g Grated cheese
1/2 teaspoon Red Pepper Flakes
2 Tablespoons Tomato paste
1. Dice Chicken into 2cm chunks then add to a pan on medium high heat with oil for 5-10 minutes
2. Remove chicken from the pan and set aside. Drop the heat to medium and add diced onion and grated carrot
3. Fry for 3-5 minutes then add the chopped tomatoes to the pan, stir until all the vegetables are coated in tomato sauce
4. Bring a small pot salted water to boil, cut broccoli into bite size florets and add to the boiling water for 4-5 minutes
5, Add 1 teaspoon Vegetable and Chicken stock to the pan with 1/2 a cup of water
6. Reduce this mixture until thick before turning off the heat and adding the chicken and broccoli to the pan
7. Place one tortilla in a roasting dish fill with the enchilada mix and cheese
8. Roll and repeat until run out of tortillas or enchilada mix, Bake at 180C for 10 minutes
9. Serve with the broccoli and sliced Avocado

6 Person -Chicken and Broccoli Enchiladas

Ingredients  
2 Tins Chopped tomatoes
1 Broccoli
4 (250g) Carrots
750g Chicken Breast
2 Tortilla 330g 6pk
2 (125g) Onions
2 Avocados
3 teaspoons Chicken stock
3 teaspoons Vegetable stock
   
   
From your pantry
 
150g Grated cheese
3/4 teaspoon Red Pepper Flakes
3 Tablespoons Tomato paste
1. Dice Chicken into 2cm chunks then add to a pan on medium high heat with oil for 5-10 minutes
2. Remove chicken from the pan and set aside. Drop the heat to medium and add diced onion and grated carrot
3. Fry for 3-5 minutes then add the chopped tomatoes to the pan, stir until all the vegetables are coated in tomato sauce
4. Bring a small pot salted water to boil, cut broccoli into bite size florets and add to the boiling water for 4-5 minutes
5, Add 1 teaspoon Vegetable and Chicken stock to the pan with 1/2 a cup of water
6. Reduce this mixture until thick before turning off the heat and adding the chicken and broccoli to the pan
7. Place one tortilla in a roasting dish fill with the enchilada mix and cheese
8. Roll and repeat until run out of tortillas or enchilada mix, Bake at 180C for 10 minutes
9. Serve with the broccoli and sliced Avocado

Gluten-free 2 Person -Chicken and Broccoli Enchiladas

Ingredients  
1 Tin Chopped tomatoes
1/2 Broccoli
1 (60g) Carrot
250g Chicken Breast
1 Tortilla 330g 6pk
1 (60g Onions
1 Avocado
1 teaspoon Chicken stock
1 teaspoon Vegetable stock
   
   
From your pantry
 
50g 50g grated cheese
1/4 teaspoon
Red Pepper Flakes or cracked pepper
1 Tablespoon Tomato paste
1. Dice Chicken into 2cm chunks then add to a pan on medium high heat with oil for 5-10 minutes
2. Remove chicken from the pan and set aside. Drop the heat to medium and add diced onion and grated carrot
3. Fry for 3-5 minutes then add the chopped tomatoes to the pan, stir until all the vegetables are coated in tomato sauce
4. Bring a small pot salted water to boil, cut broccoli into bite size florets and add to the boiling water for 4-5 minutes
5, Add 1 teaspoon Vegetable and Chicken stock to the pan with 1/2 a cup of water
6. Reduce this mixture until thick before turning off the heat and adding the chicken and broccoli to the pan
7. Place one tortilla in a roasting dish fill with the enchilada mix and cheese
8. Roll and repeat until run out of tortillas or enchilada mix, Bake at 180C for 10 minutes
9. Serve with the broccoli and sliced Avocado

Gluten-free 4 Person - Chicken and Broccoli Enchiladas

Ingredients  
1 Tin Chopped tomatoes
1 Broccoli
2 (125g) Carrots
500g Chicken Breast
1 Tortilla 330g 6pk
2 (125g) Onions
1 Avocado
2 teaspoons Chicken stock
2 teaspoons Vegetable stock
   
   
From your pantry
 
100g Grated cheese
1/2 teaspoon Red Pepper Flakes
2 Tablespoons Tomato paste
1. Dice Chicken into 2cm chunks then add to a pan on medium high heat with oil for 5-10 minutes
2. Remove chicken from the pan and set aside. Drop the heat to medium and add diced onion and grated carrot
3. Fry for 3-5 minutes then add the chopped tomatoes to the pan, stir until all the vegetables are coated in tomato sauce
4. Bring a small pot salted water to boil, cut broccoli into bite size florets and add to the boiling water for 4-5 minutes
5, Add 1 teaspoon Vegetable and Chicken stock to the pan with 1/2 a cup of water
6. Reduce this mixture until thick before turning off the heat and adding the chicken and broccoli to the pan
7. Place one tortilla in a roasting dish fill with the enchilada mix and cheese
8. Roll and repeat until run out of tortillas or enchilada mix, Bake at 180C for 10 minutes
9. Serve with the broccoli and sliced Avocado

Gluten-free 6 Person - Chicken and Broccoli Enchiladas

Ingredients  
2 Tins Chopped tomatoes
1 Broccoli
4 (250g) Carrots
750g Chicken Breast
2 Tortilla 330g 6pk
2 (125g) Onions
2 Avocados
3 teaspoons Chicken stock
3 teaspoons Vegetable stock
   
   
From your pantry
 
150g Grated cheese
3/4 teaspoon Red Pepper Flakes
3 Tablespoons Tomato paste
1. Dice Chicken into 2cm chunks then add to a pan on medium high heat with oil for 5-10 minutes
2. Remove chicken from the pan and set aside. Drop the heat to medium and add diced onion and grated carrot
3. Fry for 3-5 minutes then add the chopped tomatoes to the pan, stir until all the vegetables are coated in tomato sauce
4. Bring a small pot salted water to boil, cut broccoli into bite size florets and add to the boiling water for 4-5 minutes
5, Add 1 teaspoon Vegetable and Chicken stock to the pan with 1/2 a cup of water
6. Reduce this mixture until thick before turning off the heat and adding the chicken and broccoli to the pan
7. Place one tortilla in a roasting dish fill with the enchilada mix and cheese
8. Roll and repeat until run out of tortillas or enchilada mix, Bake at 180C for 10 minutes
9. Serve with the broccoli and sliced Avocado