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Chicken meatball enchiladas
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1 tbsp olive oil
2 x 360g packs 12 Harissa Chicken, Cauliflower & Chickpea Meatballs
½ x 500g pack frozen Waitrose Cooks’ Ingredients Mediterranean Vegetables
350g tub essential Waitrose Tomato & Chilli Sauce
512g pack essential Waitrose 8 Large Tortilla Wraps
100g grated mozzarella or Double Gloucester or a mixture of both
Coriander leaves and sliced Waitrose Cooks’ Ingredients Jalapeno Peppers, to serve
1. Heat the oil in a large non-stick sauté pan and cook the meatballs for 10 minutes. Add the frozen vegetables and continue to cook for 5 minutes until the meatballs are nicely browned.
2. Preheat the oven to 200°C, gas mark 6. Stir the sauce into the meatballs and cook gently for 8 minutes until the sauce has thickened and the meatballs are completely cooked through.
3. Place 3 meatballs and a little sauce at the front of the first tortilla and roll up tightly. Place the roll in a large (21cm x 28cm) ovenproof dish then repeat with the remaining tortillas, sitting them snugly against each other.
4. Scatter over the cheese and bake for 15 minutes, until the cheese is melting and golden brown. Scatter with the coriander leaves and sliced jalapenos before serving.
This recipe was first published in July 2019.