Name: Double Cheesy Mexican Hasselback Chicken with Potato Wedges & Creamy Corn Slaw
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 1 packet Enchilada Sauce; 1 tin Sweetcorn; 1 packet Shredded Cheddar Cheese; 640 g Chicken Thigh; 1 sachet Tex-Mex Spice Blend; 1 Celery; 2 packet Potato; 1 packet Shredded Cabbage Mix

HelloFresh

Recipes

Double Cheesy Mexican Hasselback Chicken

with Potato Wedges & Creamy Corn Slaw

Get up to $175 off

Tags:

High Protein

Allergens:

Milk

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Enchilada Sauce

(May be present: Fish, Eggs, Soy, Milk, Sesame. )

1 tin

Sweetcorn

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

640 g

Chicken Thigh

1 sachet

Tex-Mex Spice Blend

Celery

2 packet

Potato

1 packet

Shredded Cabbage Mix

Nutrition Values

Calories735 kcal

Energy (kJ)3080 kJ

Fat44.8 g

of which saturates13.2 g

Carbohydrate27.3 g

of which sugars13 g

Dietary Fibre3.7 g

Protein66.8 g

Sodium1200 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Place on a lined oven tray and sprinkle over half the Tex-Mex spice blend. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.

• Cut deep slices, taking care to not slice all the way through, across chicken thigh in 1cm intervals. • Place chicken on a second lined oven tray, sprinkle with remaining Tex-Mex spice blend, drizzle of olive oil and toss to coat. • Spoon enchilada sauce (see ingredients) over the chicken, then top with shredded Cheddar cheese. • Bake chicken until cooked through, 12-14 minutes. TIP: Chicken is cooked through when it's no longer pink inside. TIP: Use two oven trays if necessary.

• Meanwhile, thinly slice celery. Drain sweetcorn. • In a medium bowl, combine celery, corn, shredded cabbage mix, mayonnaise and a drizzle of olive oil. Season to taste. Little cooks: Kids can help combine the ingredients for the slaw!

• Divide cheesy enchilada chicken, potato wedges and creamy corn slaw between plates. Enjoy!