Foolproof Indian-Style Chicken Enchiladas

Name: Foolproof Indian-Style Chicken Enchiladas with Double Cheddar, Radish Salad & Yoghurt
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 carrot; 2 clove garlic; 1 packet chicken breast; 1 sachet Mumbai Spice Blend; 1 packet tomato paste; ½ cup water; 20 g butter; 6 Mini Flour Tortillas; 2 packet Shredded Cheddar Cheese; 1 radish; 1 packet Mixed Salad Leaves; drizzle white wine vinegar; 1 packet Greek-Style Yoghurt

with Double Cheddar, Radish Salad & Yoghurt

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A bold fusion of cuisines, this dish wraps tender Mumbai-spiced chicken in crispy tortillas. Paired with a refreshing radish salad and tangy Greek yoghurt, it’s a meal that’s vibrant, fun, and oh-so-delicious. Perfect for when you’re craving something adventurous!

Allergens:

Milk

•Wheat

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

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

carrot

2 clove

garlic

1 packet

chicken breast

1 sachet

Mumbai Spice Blend

1 packet

tomato paste

Mini Flour Tortillas

2 packet

Shredded Cheddar Cheese

radish

1 packet

Mixed Salad Leaves

1 packet

Greek-Style Yoghurt

Not included in your delivery

olive oil

½ cup

water

20 g

butter

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)3378 kJ

Calories807 kcal

Fat38.4 g

of which saturates20.3 g

Carbohydrate53.3 g

of which sugars12.8 g

Dietary Fibre10.4 g

Protein60.2 g

Sodium1700 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

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

• Preheat grill to medium-high. • Grate carrot. Finely chop garlic. • Cut chicken breast into 2cm chunks.

• In large frying pan, heat drizzle of olive oil over high heat. When oil is hot, cook chicken and carrot, tossing occasionally, until browned and cooked through, 6-7 minutes. • Add Mumbai spice blend, tomato paste and garlic and cook, until fragrant, 1 minute. • Add the water, butter and a pinch of salt and simmer, until slightly reduced, 1-2 minutes. Season to taste.

• Drizzle a baking dish with olive oil. Lay mini flour tortillas on a chopping board. Spoon chicken mixture down the centre. Roll tortilla up tightly and place, seam-side down, in large baking dish. • Repeat with remaining tortillas and chicken mixture, ensuring they fit together snugly in the baking dish. Sprinkle with shredded Cheddar cheese. • Grill dosa-lada until cheese is melted and golden and tortillas are warmed through, 8-10 minutes.

• Meanwhile, thinly slice radish. In a medium bowl, combine radish, mixed salad leaves, a drizzle of white wine vinegar and olive oil. Season to taste. • Divide Indian chicken dosa-lada and radish salad between plates. • Serve with Greek-style yoghurt. Enjoy!