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Prep
10m
Cook
22m
Total
32m
Ingredients
Method
Turn cooking mode on
Step 1
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For
4
M
I
For the chicken tikka filling:
600
g
Chicken breast, diced
1
Onion, sliced
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Cook along with all of our recipes
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Want to make it higher protein?
Consider adding 1 x 400g tin of chickpeas or butter beans to the mix! This will stretch it even further and give you a boost of fibre too!
Want to make it a dump bag?
Add all the ingredients listed for the curry to a dump bag (except for the creme fraiche). Mix well, seal and label 'Cheesy Chicken Tikka Enchiladas'. Lay flat and store in the freezer for up to 3 months.
The evening before you want to have it for dinner, just leave in the fridge to de-frost overnight and cook either in the slow cooker or in the pan as descripted below.
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Made it?
mixed salad, yoghurt mint sauce, mango chutney
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Prep
10m
Cook
22m
Total
32m
Ingredients
Method
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
For the chicken tikka filling:
600
g
Chicken breast, diced
1
Onion, sliced
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Want to make it higher protein?
Consider adding 1 x 400g tin of chickpeas or butter beans to the mix! This will stretch it even further and give you a boost of fibre too!
Want to make it a dump bag?
Add all the ingredients listed for the curry to a dump bag (except for the creme fraiche). Mix well, seal and label 'Cheesy Chicken Tikka Enchiladas'. Lay flat and store in the freezer for up to 3 months.
The evening before you want to have it for dinner, just leave in the fridge to de-frost overnight and cook either in the slow cooker or in the pan as descripted below.
Only visible to you
Made it?
mixed salad, yoghurt mint sauce, mango chutney
Cancel
