Double Cheesy Mexican Hasselback Chicken

Name: Double Cheesy Mexican Hasselback Chicken with Moemoe Potato Wedges & 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 packet Mayonnaise; 1 Celery; 2 Potato; 1 packet Shredded Cabbage Mix; 1 drizzle olive oil

with Moemoe Potato Wedges & Corn Slaw

Get up to $175 off

Moemoe Potatoes - a variety unique to New Zealand, moemoe potatoes are known for their creamy flesh with streaks of purple. The smooth texture and delicate, earthy flavours make them perfect for roasting or boiling. Try them in tonight’s dish for a delicious and vibrant twist

Tags:

Kid Friendly

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

1 tin

Sweetcorn

1 packet

Shredded Cheddar Cheese

640 g

Chicken Thigh

1 sachet

Tex-Mex Spice Blend

1 packet

Mayonnaise

Celery

Potato

1 packet

Shredded Cabbage Mix

Not included in your delivery

1 drizzle

olive oil

Nutrition Values

Calories859 kcal

Energy (kJ)3590 kJ

Fat49.6 g

of which saturates13.9 g

Carbohydrate43.1 g

of which sugars11.8 g

Dietary Fibre2.3 g

Protein69.9 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.

Utensils

•Baking Paper

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.

• 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!