“Again I'll give this a 3 because it was closest to what they are offering. Pretty sure enchiladas are round pasta pastries then covered in a sauce. I had a hard time finding any pastry in the largish tin foil oblong they gave me. I can excuse using chicken mince on the cheap, but putting a lasagna sheet on-top of a bunch of sloppy chicken mince and corn kernels does not an enchilada make! Is it too hard to stuff your own enchilada shells. All 3 of my meals were like identical and can be described as mince with stuff in it and a piece of pastry on top”
Hey Ian!
Thanks so much for taking the time to write this review of our layered chicken enchiladas! Feedback like this is incredibly valuable to helps us refine and improve our dishes!
Enchiladas are traditionally made using corn or flour tortillas, that are rolled up with filling inside and and then baked topped with sauce & cheese. Our version is very similar except instead of rolling up the tortillas, we layer them throughout the dish instead. As mentioned on the website, we thought it makes for a bit of a funky twist on regular enchiladas and creates a family friendly dish that can be easily shared.
So you have some insight of what goes into our dish, we start with free-range chicken mince cooked in toasted ground spices, and add shredded carrot and corn for balance and freshness. We then make a tangy tomato sauce, spiked with pickled jalapenos and smoked paprika which we mix with the chicken and sauce and use to layer between soft flour tortillas. We finally blanket the enchiladas with more sauce and top with shredded mozzarella, ready for the oven.
Thanks again for your review, Ian! We will be sure to pass your feedback onto our menu team and chefs!
