Old El Paso - Spicy Rice and Chicken Enchiladas

• 1 x - old el paso original enchilada dinner kit
• 450 g chicken breast halves, boneless, skinless cut into small chunks
• 450 ml vegetable stock hot, 1 4/5 cups
• 120 grams long grain rice easy cook
• 150 grams cheddar cheese mature, grated
• 1 x corn canned, drained
• 1 x sweet red bell peppers deseeded and diced
• 1 x green bell peppers deseeded and diced
• 1 x onions chopped
• 1 tablespoon corn oil
• 1 x cilantro a handful of freshly chopped coriander

1. Preheat the oven to 180 degrees C (160 degrees C for fan assisted ovens), gas mark 4 and lightly grease a large ovenproof dish.
2. Heat the oil in a large pan and stir fry the chicken and onion over a medium heat for 3 to 4 minutes, until the chicken is lightly browned.
3. Stir in the rice and cook for 2 to 3 minutes.
4. Mix the Old El Paso Original Enchilada Spice Mix with both sachets of the Old El Paso Tomato Sauce and 150ml hot water.
5. Pour half of this mixture over the rice, with the stock, then cover and simmer for 15 minutes, stirring occasionally.
6. Stir in the peppers and sweetcorn, cover and simmer for a further 5 minutes, until the rice is tender, the chicken is thoroughly cooked and most of the liquid has been absorbed.
7. Stir in half of the cheese and the fresh coriander.
8. Warm the Old El Paso Soft Corn Tortillas, following the instructions on the pack.
9. Grab the first Old El Paso Soft Corn Tortillas and spoon over some of the rice and cheese mixture down the centre.
10. Roll and place fold side down in an ovenproof dish.
11. Repeat with remaining Old El Paso Soft Corn Tortillas, then pour over the cheese sauce.
12. Bake for 10 minutes until golden and bubbling.

paso original enchilada, chicken breast halves, vegetable stock, long grain rice, cheddar cheese, corn, sweet red bell peppers, green bell peppers, onions, corn oil, cilantro

Taken from recipeland.com/recipe/v/old-el-paso-spicy-rice-chicken--54225 (may not work)