HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheesy Chicken Enchiladas
Cheesy Chicken Enchiladas

Cheesy Chicken Enchiladas

with Tomato Salad & Greek Yoghurt

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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

Total Time45 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

2 clove


1 packet

chicken breast

¾ tin

crushed & sieved tomatoes

12 unit

mini flour tortillas


2 packet

Greek-style yoghurt


1 tin


2 unit


1 block

Cheddar cheese


1 unit

red onion

2 sachet

Tex-Mex spice blend

4 unit


1 bunch

spring onion

Not included in your delivery

olive oil

½ tsp

vinegar (balsamic or white wine)

¼ cup


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3480 kJ
Fat33 g
of which saturates9.3 g
Carbohydrate70.3 g
of which sugars19.1 g
Dietary Fibre0 g
Protein56.3 g
Cholesterol0 mg
Sodium1400 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Baking Dish
Large Non-Stick Pan
Chopping board
Instructionsarrow up iconarrow up icon
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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.