Foolproof Indian-Style Chicken Enchiladas
with Double Cheddar, Radish Salad & Yoghurt
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
Ingredients
2
Garlic
320 g
Chicken Breast
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Tomato Paste
1 packet
Mixed Salad Leaves
1 sachet
Mumbai Spice Blend
2 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1
Carrot
1
Radish
Nutrition Values
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 chicken-style stock powder, 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!
