Foolproof Indian-Style Chicken Enchiladas

Name: Foolproof Indian-Style Chicken Enchiladas with Radish Salad & Yoghurt
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: 1 packet Shredded Cheddar Cheese; 320 g Chicken Breast; 1 packet Greek-Style Yoghurt; 6 Mini Flour Tortillas; 1 packet Tomato Paste; 1 packet Mixed Salad Leaves; 1 sachet Mumbai Spice Blend; 1 sachet Chicken-Style Stock Powder; 1 Carrot; 2 Garlic; 1 Radish

with 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

•Gluten

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

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

320 g

Chicken Breast

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Mini Flour Tortillas

(Contains: Wheat, Gluten; )

1 packet

Tomato Paste

1 packet

Mixed Salad Leaves

1 sachet

Mumbai Spice Blend

1 sachet

Chicken-Style Stock Powder

Carrot

Garlic

Radish

Nutrition Values

Calories595 kcal

Energy (kJ)2490 kJ

Fat18.2 g

of which saturates10 g

Carbohydrate52.4 g

of which sugars12 g

Dietary Fibre9.2 g

Protein52.4 g

Sodium1370 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 Dish

Cooking Steps

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

• In large frying pan, heat a 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.

TIP: Chicken is cooked through when it’s no longer pink inside.

• Drizzle a baking dish with olive oil. Lay a mini flourtortilla 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 enchiladas 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 and a drizzle of white wine vinegar and olive oil. Season to taste. • Divide Indian-style chicken enchiladas and radish salad between plates. • Serve with Greek-style yoghurt. Enjoy!