Chicken & Charred Corn Enchiladas
with Tomato Salsa
This easy dinner is guaranteed to put smiles on everyone’s dials. With tasty mouthfuls of Mexican spiced chicken covered in rich enchilada sauce and gooey melted cheese, what’s not to like?
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.
Ingredients
1 unit
carrot
3 clove
garlic
1 unit
brown onion
1 packet
chicken thigh
1 tin
sweetcorn
1 sachet
Tex-Mex spice blend
1 packet
enchilada sauce
(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
12 unit
mini flour tortillas
(Contains Gluten, Soy; May be present: Milk, Soy. )
1 packet
Cheddar cheese
(Contains Milk;)
2 unit
tomato
1 bunch
coriander
1 tub
sour cream
(Contains Milk;)
Not included in your delivery
olive oil
1 tsp
white wine vinegar
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Grate the carrot (unpeeled). Finely chop the garlic (or use a garlic press). Thinly slice the brown onion. Cut the chicken thigh into 1cm chunks. Drain the sweetcorn.
Heat a large frying pan over a high heat. Add the corn kernels and cook, tossing, until lightly charred, 5 minutes. TIP: Cover the pan with a lid or foil if the corn kernels are "popping" out. Transfer to a bowl. Return the pan to a medium-high heat with a drizzle of olive oil. Add the chicken and Tex-Mex spice blend and cook, stirring, until browned, 2-3 minutes.
Add the onion and carrot to the pan with the chicken and cook until softened, 3-4 minutes. Add the garlic and cook until fragrant, 1 minute. Add 1/2 the enchilada sauce and return 1/2 the charred corn to the pan. Stir to combine and season generously to taste with salt and pepper.
Place the mini flour tortillas on a flat surface and fill with spoonfuls of the enchilada filling. Roll up the tortillas to enclose the filling and place, seam-side down, in a large baking dish. Spoon over the remaining enchilada sauce and top with shredded Cheddar cheese. Bake until the cheese is golden, 10-15 minutes.
While the enchiladas are baking, roughly chop the tomato. Roughly chop the coriander. In a medium bowl, combine the tomato, remaining charred corn, white wine vinegar and a pinch of salt and pepper.
Divide the enchiladas between plates and serve with a dollop of sour cream and the tomato salsa.
