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Cheesy Chicken Enchiladas
Cheesy Chicken Enchiladas

Cheesy Chicken Enchiladas

with Greek Yoghurt

These enchiladas filled with succulent shredded chicken and corn are definitely worthy of an important dinner conversation. So pick some hot topics and dust off your dialogue, you're in for a good old-fashioned family dinner tonight.

Allergens:
Gluten
Soy
Wheat
Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes
Cooking Time
DifficultyEasy

Ingredients

/ Serving 4 people

2 clove

garlic

1 packet

chicken breast

1 packet

enchilada sauce

(May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia.)

12 unit

mini flour tortillas

(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)

2 packet

Greek-style yoghurt

(Contains: Milk;)

1 unit

cucumber

1 tin

sweetcorn

2 unit

carrot

1 packet

Cheddar cheese

(Contains: Milk;)

1 unit

red onion

1 sachet

Tex-Mex spice blend

(May be present: Soy, Wheat, Gluten.)

2 unit

tomato

1 bag

coriander

Not included in your delivery

olive oil

½ tsp

vinegar (balsamic or white wine)

Nutritional Values

per serving
Calories3180 kcal
Fat30.2 g
of which saturates10.6 g
Carbohydrate67.6 g
of which sugars20.1 g
Protein47.7 g
Sodium1690 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Baking Tray
Baking Dish
Large Non-Stick Pan

Cooking Steps

Cook the chicken
1

Preheat the oven to 200°C/180°C fan-forced. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Season the chicken breast on both sides with a pinch of salt and pepper and cook until golden, 2 minutes each side. Transfer the chicken to an oven tray lined with baking paper and bake until cooked through, 8-12 minutes. Transfer to a chopping board and shred using two forks, or finely chop if you prefer.

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

Get prepped
2

While the chicken is cooking, grate the carrot (unpeeled). Drain the sweetcorn. Thinly slice the red onion. Finely chop the garlic (or use a garlic press).

Cook the filling
3

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook until softened, 4-5 minutes. Add the sweetcorn and carrot and cook until tender, 3 minutes. Add the garlic and Tex-Mex spice blend and cook until fragrant, 1 minute. Add the shredded chicken and 1/2 the enchilada sauce to the frying pan and stir to combine. Stir through a splash of water if the filling looks dry. Season to taste with salt and pepper and stir to combine.

Cook the enchilada filling
4

Drizzle a large baking dish with olive oil. Lay the mini flour tortillas on a chopping board. Spoon the enchilada filling down the centre of a tortilla. Roll the tortilla up tightly and place, seam-side down, in the baking dish. Repeat with the remaining tortillas and filling. Pour over the remaining enchilada sauce and sprinkle with the shredded Cheddar cheese. Bake until golden, 15 minutes.

Chop tomato
5

While the enchiladas are baking, roughly chop the cucumber and tomato. In a medium bowl, combine the cucumber, tomato, vinegar and a drizzle of olive oil. Season with a pinch of salt and pepper. Roughly chop the coriander.

Serve up
6

Divide the cheesy chicken enchiladas between plates and top with some Greek yoghurt. Sprinkle with the coriander. Serve the tomato and cucumber salad on the side.

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