Chicken & Charred Corn Enchiladas
with Tomato Salsa & Sour Cream
This easy dinner is guaranteed to put smiles on everyone’s dials. With tasty mouthfuls of Tex-Mex spiced chicken covered in rich enchilada sauce and gooey melted cheese, what’s not to like?
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
1 unit
carrot
3 clove
garlic
1 unit
brown onion
1 packet
chicken thigh
1 tin
sweetcorn
1 sachet
Tex-Mex spice blend
2 packet
enchilada sauce
12 unit
mini flour tortillas
(ContainsGluten)1 packet
shredded Cheddar cheese
(ContainsMilk)2 unit
tomato
1 bunch
coriander
1 packet
sour cream
(ContainsMilk)Not included in your delivery
olive oil
1 tsp
white wine vinegar
Preheat the oven to 220°C/200°C fan-forced. Grate the carrot (unpeeled). Finely chop the garlic (or use a garlic press). Thinly slice the brown onion. Cut the chicken thigh into 1cm chunks. Drain the sweetcorn.
Heat a large frying pan over a high heat. Add the sweetcorn and cook, tossing, until lightly charred, 5 minutes. Transfer to a bowl.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
Return the pan to a medium-high heat with a drizzle of olive oil. Add the chicken and Tex-Mex spice blend and cook, stirring, until browned, 2-3 minutes. Add the carrot and brown onion and cook until softened, 3-4 minutes. Add the garlic and cook until fragrant, 1 minute. Add 1/2 the enchilada sauce and return 1/2 the charred corn to the pan. Stir to combine and season generously to taste with salt and pepper.
Place the mini flour tortillas on a flat surface and fill with a tablespoon of the enchilada filling. Roll the tortillas to enclose the filling and place, seam-side down, in a large baking dish. Spoon the remaining enchilada sauce over the tortillas and top with the shredded Cheddar cheese. Bake until the cheese is golden, 10-15 minutes.
While the enchiladas are baking, roughly chop the tomato and coriander. In a medium bowl, combine the tomato, coriander, remaining charred corn, white wine vinegar and a pinch of salt and pepper. Stir to combine.
Divide the enchiladas between plates and serve with a dollop of sour cream and the tomato salsa.