Vegetable Enchiladas


Ingredients (10 portions)

Amount Measure Name
400 g400gOnions diced
400 g400gRed peppers diced
400 g400gCourgette 2cm diced
400 g400gButton mushrooms thinly sliced
900 g900gKNORR Fajita sauce, 2 x 2.25 L
100 g100gPlain Flour Tortillas
100 g100gCheddar cheese, reduced fat
5 g5gCoriander, chopped


Advanced Preparation.
Pre heat an oven to 180ºC (375ºF) gas 5. Warm the serving plates. Prepare ingredients as above.

Method - oven
1. Place onions, peppers, courgettes and mushrooms into a gastronom insert and bake in oven for 10
2. Decant the sauce into the gastronom, mix well.
3. Heat the wraps through a microwave and fill with the vegetable mixture. Lay the filled wraps in a
suitable baking dish and top with the remaining sauce and the cheese.
4. Place into the oven and cook for 20 minutes or until thoroughly cooked.
5. Serve the enchiladas on a warm plate garnished with the chopped coriander

Service Hint
Serve with a 80g mixed salad.

Handy hint
Pork or prawns could be used instead of the vegetables and also the vegetable mix can be changed with

Added salt is not recommended but if used keep to a minimum. If using oil use unsaturated (olive or
sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced

Reference Intakes for Adults

Each Serving of Vegetable Enchiladas contains

Reference Intakes for Adults

of an adults guideline daily amount

recipe number: 1-EN-136851 recipe code: R0035325
Phase Summer County Stork Meadowland Flora Hellmann's Colmans Knorr