Name: [Rebrief] NZ Cheesy Enchilada 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; 1 sachet Tex-Mex Spice Blend; 320 g Chicken Breast; 1 Celery; 2 packet Potato; 1 packet Shredded Cabbage Mix

HelloFresh

Recipes

[Rebrief] NZ Cheesy Enchilada 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; )

1 sachet

Tex-Mex Spice Blend

320 g

Chicken Breast

Celery

2 packet

Potato

1 packet

Shredded Cabbage Mix

Nutrition Values

Calories510 kcal

Energy (kJ)2130 kJ

Fat22.5 g

of which saturates6.3 g

Carbohydrate26.6 g

of which sugars13 g

Dietary Fibre3.7 g

Protein46 g

Sodium1090 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. • Place on a lined oven tray and sprinkle over 1/2 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 breast in 1 cm 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, 12-16 minutes. TIP: Chicken is cooked through when it is 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.

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