Tex-Mex Chicken Enchiladas
with Grilled Cheddar Cheese & Yoghurt
- Milk
- Gluten(Wheat)
Let’s pull together an enchanted enchilada dinner to delight everyone at the table. They’re being wrapped up with all the goodies, like Tex-Mex spices, chicken and corn. We know just the thing to win you over (if all that isn’t enough already!), a cheesy enchilada sauce on top, perfect for a lasting, flavourful taste.
1
carrot
½ tin
sweetcorn
1 packet
chicken breast
1 packet
enchilada sauce
6
Mini Flour Tortillas
()
1 sachet
Tex-Mex spice blend
1 packet
Shredded Cheddar Cheese
()
1 packet
Greek-Style Yoghurt
()
olive oil
20 g
butter
()
1 tsp
brown sugar
• Preheat grill to medium-high heat. • Grate carrot. Drain sweetcorn. • Cut chicken breast into 2cm chunks.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken, carrot and corn tossing occasionally, until browned and cooked through, 5-6 minutes. • SPICY! The spice blend is mild, but use less if you're sensitive to heat. Add Tex-Mex spice blend and cook until warmed through, 1-2 minutes. • Remove from heat, then stir through the butter, brown sugar and half the enchilada sauce.
• Drizzle a baking dish with olive oil. • Lay a mini flour tortilla on a clean surface. Spoon chicken mixture down the centre of tortilla. Roll the tortilla up tightly and place, seam-side down, in the baking dish. Repeat with remaining tortillas and chicken mixture, ensuring they fit together snugly in the baking dish. • Top with remaining enchilada sauce and sprinkle with shredded Cheddar cheese. • Grill enchiladas until cheese is melted and tortillas are warmed through, 8-10 minutes.
• Divide Tex-Mex chicken enchiladas between plates. • Dollop over Greek-style yoghurt to serve. Enjoy!
