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Cheesy Chicken Enchiladas

Cheesy Chicken Enchiladas

with Pickled Onion & Cos Salad

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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!

Allergens:GlutenMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

½ unit

red onion

2 clove

garlic

1 unit

carrot

1 unit

tomato

1 packet

chicken thigh

1 sachet

Tex-Mex spice blend

1 packet

enchilada sauce

6 unit

mini flour tortillas

(ContainsGluten)

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 bunch

coriander

1 bag

cos lettuce mix

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

¼ cup

white wine vinegar

¼ cup

water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3500 kJ
Fat38.8 g
of which saturates12.6 g
Carbohydrate63.2 g
of which sugars17.8 g
Dietary Fibre0 g
Protein53.1 g
Cholesterol0 mg
Sodium1770 mg
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Small Bowl
Baking Dish
Large Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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.