Whip up quick and delicious 10-minute enchiladas with flavourful Mexican fajita sides and lime & coriander steamed rice. This easy recipe is perfect for meal prep or family dinners, combining classic Mexican flavours with simple ingredients. Ideal for busy weeknights or a satisfying homemade meal.
This recipe uses:
Lime and Coriander Basmati Rice
(Or, try it with: Mexican Bean Chilli Pulses and Vegetables )
1. Preheat the airfryer/ oven to 180°C (350°F).
In a pan, cook the sliced mushrooms (and shredded chicken, if using) until tender.
Add the Mexican Fajita Tasty Sides mix to the pan and cook for an additional 2 minutes, stirring to combine.
Assemble the enchiladas: fill each tortilla with the fajita-mushroom (or chicken) mix, roll them up, and place them seam-side down in a baking dish that fits the airfryer or oven.
Pour any leftover fajita mix on top of the rolled tortillas, and then sprinkle with grated cheese.
Bake for 5-7 minutes or until the cheese is melted and the tortillas are lightly crispy.
While the enchiladas are baking, microwave the lime and coriander steamed rice for about 2 minutes.
Serve the enchiladas with the rice, sprinkled with fresh coriander, and a side of lime wedges and crème fraîche. For an extra kick, drizzle with Mexican hot sauce.
This quick and easy dish packs all the flavor of fajitas and enchiladas in one!
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