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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.

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 Time45 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

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

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
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Baking Dish
Large Non-Stick Pan
Chopping board
Grater
Knife
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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.