HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChicken & Charred Corn Enchiladas
Chicken & Charred Corn Enchiladas

Chicken & Charred Corn Enchiladas

with Tomato Salsa & Sour Cream

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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

Total Time40 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 unit


3 clove


1 unit

brown onion

1 packet

chicken thigh

1 tin


1 sachet

Tex-Mex spice blend

2 packet

enchilada sauce

12 unit

mini flour tortillas


1 packet

shredded Cheddar cheese


2 unit


1 bunch


1 packet

sour cream


Not included in your delivery

olive oil

1 tsp

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3060 kJ
Fat31.9 g
of which saturates11.9 g
Carbohydrate63.3 g
of which sugars15.3 g
Dietary Fibre0 g
Protein41.9 g
Cholesterol0 mg
Sodium1680 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Large Oven-Proof Pan
Instructionsarrow up iconarrow up icon
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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.