Cheesy Chicken Enchiladas
with Tomato Salad & Greek Yoghurt
These enchiladas filled with succulent shredded chicken and corn are definitely worthy of an important dinner conversation. So pick some hot topics and dust off your dialogue, you're in for a good old-fashioned family dinner tonight.
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
/ Serving 4 people
/ Serving 4 people
2 clove
garlic
1 packet
chicken breast
¾ tin
crushed & sieved tomatoes
12 unit
mini flour tortillas
(ContainsGluten)2 packet
Greek-style yoghurt
(ContainsMilk)1 tin
sweetcorn
2 unit
carrot
1 block
Cheddar cheese
(ContainsMilk)1 unit
red onion
2 sachet
Tex-Mex spice blend
4 unit
tomato
1 bunch
spring onion
Not included in your delivery
olive oil
½ tsp
vinegar (balsamic or white wine)
¼ cup
water
Preheat the oven to 200°C/180°C fan-forced. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Season the chicken breast on both sides with a pinch of salt and pepper and cook until golden, 2 minutes each side. Transfer the chicken to an oven tray lined with baking paper and bake until cooked through, 8-12 minutes. Transfer to a board and shred using two forks, or finely chop if you prefer.
While the chicken is cooking, grate the carrot (unpeeled). Drain the sweetcorn. Thinly slice the red onion. Finely chop the garlic (or use a garlic press). Grate the Cheddar cheese.
SPICY! If you are sensitive to heat feel free to use less of the Tex-Mex spice blend. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook until softened, 4-5 minutes. Add the corn and carrot and cook until tender, 3 minutes. Add the garlic and Tex-Mex spice blend and cook until fragrant, 1 minute. Add the crushed & sieved tomatoes (see ingredients list), water, shredded chicken and season to taste with salt and pepper. Stir to combine. TIP: Add a splash more water if the filling looks dry.
Drizzle a large baking dish with olive oil. Lay the mini flour tortillas on a chopping board. Spoon the enchilada filling down the centre of a tortilla. Roll the tortilla up tightly and place, seam-side down, in the large baking dish. Repeat with the remaining tortillas and filling. Sprinkle with the grated Cheddar cheese and bake until golden, 15 minutes.
While the enchiladas are baking, roughly chop the tomato. In a medium bowl, combine the tomato, vinegar and a drizzle of olive oil. Season with a pinch of salt and pepper and set aside. Thinly slice the spring onion.
Divide the cheesy chicken enchiladas between plates and top with some Greek yoghurt. Serve the tomato salad on the side. Garnish with the spring onion.