Cheesy Mexican Hasselback Chicken
with Potato Wedges & Creamy Corn Slaw
What do you get when you take all your favourite enchilada ingredients out of the tortilla and bake them onto juicy chicken? Only the most flavourful, delicious chicken you’ve ever tasted! Follow the steps and prep the chicken with deep scores to let those flavours penetrate even further.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Enchilada Sauce
(May be present: Fish, Eggs, Soy, Milk, Sesame)
1 tin
Sweetcorn
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
320 g
Chicken Thigh
1 sachet
Tex-Mex Spice Blend
1 packet
Mayonnaise
(May be present: Fish, Eggs, Soy, Sesame)
1
Celery
2 packet
Potato
1 packet
Shredded Cabbage Mix
Not included in your delivery
1 drizzle
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Cut potato into wedges.
• SPICY! This is a mild spice blend, but use less if you’re sensitive to heat!
Place potatoes on a lined oven tray and drizzle with olive oil. Sprinkle over
half the Tex-Mex spice blend, season with salt and toss to coat.
• Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
Little cooks: Help with sprinkling over the spice blend and tossing the wedges!
• Cut deep slices, taking care to not slice all the way through, across
chicken thigh in 1cm intervals.
• Place chicken on a second lined oven tray, sprinkle with remaining
Tex-Mex spice blend, drizzle with olive oil and toss to coat.
• Spoon enchilada sauce (see ingredients) over the chicken, then top with
shredded Cheddar cheese.
• Bake chicken until cooked through, 12-16 minutes.
TIP: Chicken is cooked through when it’s no longer pink inside.
• Meanwhile, thinly slice celery. Drain sweetcorn.
• In a medium bowl, combine celery, corn, shredded cabbage mix,
mayonnaise and a drizzle of olive oil. Season with salt and pepper to taste.
Little cooks: Kids can help combine the ingredients for the slaw!
• Divide cheesy Mexican hasselback chicken, potato wedges and corn slaw
between plates to serve. Enjoy!
