[Rebrief] NZ Cheesy Enchilada Chicken
with Potato Wedges & Creamy Corn Slaw
- Milk
- Fish
- Eggs
- Soy
- Milk
- Sesame
- May contain traces of allergens
Ingredients
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
1
Celery
2 packet
Potato
1 packet
Shredded Cabbage Mix
Nutrition Values
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!
