A few weeks ago I was very lucky to receive an email asking me if I would be prepared to work with Old El Paso by reviewing their Mexican products and making a few recipes at home for us to try as a family.
Old El Paso products make Mexican food easy. I have been buying their seasoning, fajita kits and tortillas since I was at University and for me, the cheaper imitations just are not as good. But then, I like my Mexican food spicy! One of my all time favourite Mexican dishes are enchiladas. Old El Paso sell both the dinner kits which include full instructions, or you can buy the spices, corn tortillas and make a spicy tomato sauce to suit your own taste, I prefer the latter although both options are tasty! Old El Paso have some great recipes on their website to make enchiladas, but with a twist so do check them out!
Now I am no food blogger, but I wanted to share with you how I make my enchiladas! I use Quorn fillets, and lots of vegetables as a filling all wrapped inside Old El Paso corn tortillas and topped with as spicy tomato sauce. Here are some of the products that I was sent in order to make some midweek Mexican madness! (That’s what I call our Wednesday Mexcian menu!)
Quorn meat-free chicken and veggie Enchiladas
You will need:
Old El Paso dinner kit for Enchiladas
2 x peppers
Handful of button mushrooms
1 x aubergine
Packet of Quorn pieces/fillets/roast chicken-style
Cheddar cheese, grated
Chop a few a couple of peppers (I use red and yellow) and a large red onion, pan fry in oil/FryLight until soft, then add a handful of button mushrooms and a chopped/ prepared aubergine. Cook further for 5-10 mins until all the vegetables are starting to turn golden brown. Next add the Quorn, I usually use Quorn pieces or fillets, but had none in so used a Quorn roast, and chopped it up! Throw it into the pan and cook all the ingredients for a further five minutes.
Next make the tomato sauce, by adding the sachet of Old El Paso seasoning (add two if you prefer spicy HOT!) to the tomato sauce provided in the dinner kit with a little water, or to chopped tomatoes and garlic, then add HALF of it to the vegetable mixture. Simmer for 5-10 minutes then you’re ready to prepare the corn tortillas. Carefully spoon approximately 1/8 of the mixture into each corn tortilla, adding a teaspoon of the sauce and roll, placing fold side down in a ovenproof dish.
Once all the Enchiladas are filled, pour over the remaining sauce and top with the grated cheese, cook in the oven at approximately 180, for 25 minutes. Ta-dah! You have a tasty Mexican treat, all prepared and cooked within an hour. The meal kits are pretty mild-tasting too, so suitable for all the family.
Why not give Old El Paso a go next time you fancy a Mexican feast? My toddlers love them! I do try to mix up with fillings for variation, spinach, goats cheese and refried beans are amazing. Buen provecho!
Old El Paso also sent me two toppings to try, as pictured above. I have to admit I do not buy these, simply because I prefer to use creme fraiche, and make my own salsa, using balsamic vinegar and lots of fresh tomatoes and coriander (which, is amazing by the way!) but actually these sauces were really pleasant. I used them as accompaniments for this meal and also alongside fajitas, there was enough for two meals for a family and the tomato zesty dip was really tasty. I would buy them again in the future, although perhaps when they are on offer as they can work out quite pricey!
Overall I love Old El Paso. Their food isn’t about getting out the best china and having a posh sit down meal, it’s about eating together, being social and getting stuck in! As Mexican food experts they’re passionate about bringing the spirit and flavours of Mexico to dinner tables all over the world. Their recipes are bursting with bright colours, full flavours and fragrant blends of herbs and spices. Try them today!