These easy chicken enchiladas get their signature cheesy topping from some time under the grill, making them a faster and simpler way to enjoy the classic Mexican flavours!
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Tex-Mex spice blend
mini flour tortillas(ContainsGluten)
shredded Cheddar cheese(ContainsMilk)
cos lettuce mix
white wine vinegar
Thinly slice the red onion (see ingredients list). In a small bowl, combine the rice wine vinegar, water and a good pinch of sugar and salt. Scrunch the onion in your hands, then add it to the pickling liquid. Stir to coat, then set aside until serving time.
Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled). Cut the chicken thigh into 2cm chunks. In a medium bowl, combine the chicken and Tex-Mex spice blend with a drizzle of olive oil. Toss well to coat.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the chicken and cook, stirring, until browned, 5-6 minutes. Add the carrot and cook, stirring, until just softened, 2-3 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute. Add 1/2 the enchilada sauce and cook, stirring, until just heated through, 1 minute. Remove from the heat. Season to taste with salt and pepper. Preheat the grill to medium-high.
Line the base of a medium baking dish with baking paper. Lay the mini flour tortillas on a chopping board. Spoon the chicken mixture down the centre of a tortilla, roll the tortilla up tightly and place, seam-side down, in the baking dish. Repeat with the remaining tortillas and chicken mixture, ensuring the tortillas fit snugly together in the dish. Spoon the remaining enchilada sauce over the tortillas and sprinkle with shredded Cheddar cheese. Grill the enchiladas until the cheese is melted and golden, 5-8 minutes.
While the enchiladas are grilling, roughly chop the tomato and coriander. In a large bowl, combine onion pickling liquid (1 tsp for 2 people / 2 tsp for 4 people), olive oil (2 tsp for 2 people / 4 tsp for 4 people) and a pinch of salt and pepper. Add the cos lettuce mix and tomato and toss well to combine. TIP: Toss the salad just before serving to keep the leaves crisp.
Drain the remaining liquid from the pickled onion. Divide the chicken enchiladas between plates and top with Greek yoghurt and pickled onion. Sprinkle with coriander and serve the salad on the side.