HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChicken & Charred Corn Enchiladas
Chicken & Charred Corn Enchiladas

Chicken & Charred Corn Enchiladas

with Tomato Salsa

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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?

Tags:Kid Friendly

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Preparation Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



2 clove



brown onion

1 packet

chicken thigh

1 tin


½ sachet

Tex-Mex spice blend

(May be present Gluten)

1 sachet

enchilada sauce


mini flour tortillas

(ContainsGluten, SoyMay be present Milk, Soy)

1 packet

shredded Cheddar cheese




1 bag


1 packet

Greek-style yoghurt


Not included in your delivery

Olive Oil

½ tsp

white wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3247 kJ
Fat29.8 g
of which saturates11.4 g
Carbohydrate67.8 g
of which sugars22.7 g
Protein52.2 g
Sodium1336 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Grate the carrot (unpeeled). Finely chop the garlic. Thinly slice the brown onion (see ingredients). Cut the chicken thigh into 1cm chunks. Drain the sweetcorn.


Heat a large frying pan over a high heat. Add the sweetcorn and cook, tossing, until lightly charred, 5 minutes. 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 (see ingredients) and cook, stirring, until browned, 2-3 minutes. TIP: Cover the pan with a lid if the corn kernels are "popping" out.


Add the onion and carrot to the pan 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 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 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, coriander and white wine vinegar. Season with salt and pepper.


Divide the enchiladas between plates and serve with the Greek-style yoghurt and the tomato salsa.