Foolproof Indian-Style Chicken Enchiladas
with Double Cheddar, Radish Salad & Yoghurt- Milk
- Gluten(Wheat)
A bold fusion of cuisines, this dish wraps tender Mumbai-spiced chicken in crispy tortillas. Paired with a refreshing radish salad and tangy Greek yoghurt, it’s a meal that’s vibrant, fun, and oh-so-delicious. Perfect for when you’re craving something adventurous!
Ingredients
1
carrot
2 clove
garlic
1 packet
chicken breast
1 sachet
Mumbai Spice Blend
1 packet
tomato paste
6
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
2 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1
radish
1 packet
Mixed Salad Leaves
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
olive oil
½ cup
water
20 g
butter
(Contains: Milk; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat grill to medium-high. • Grate carrot. Finely chop garlic. • Cut chicken breast into 2cm chunks.
• In large frying pan, heat drizzle of olive oil over high heat. When oil is hot, cook chicken and carrot, tossing occasionally, until browned and cooked through, 6-7 minutes. • Add Mumbai spice blend, tomato paste and garlic and cook, until fragrant, 1 minute. • Add the water, butter and a pinch of salt and simmer, until slightly reduced, 1-2 minutes. Season to taste.
• Drizzle a baking dish with olive oil. Lay mini flour tortillas on a chopping board. Spoon chicken mixture down the centre. Roll tortilla up tightly and place, seam-side down, in large baking dish. • Repeat with remaining tortillas and chicken mixture, ensuring they fit together snugly in the baking dish. Sprinkle with shredded Cheddar cheese. • Grill dosa-lada until cheese is melted and golden and tortillas are warmed through, 8-10 minutes.
• Meanwhile, thinly slice radish. In a medium bowl, combine radish, mixed salad leaves, a drizzle of white wine vinegar and olive oil. Season to taste. • Divide Indian chicken dosa-lada and radish salad between plates. • Serve with Greek-style yoghurt. Enjoy!
