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
carrot
2 clove
garlic
½
brown onion
1 packet
chicken thigh
1 tin
sweetcorn
½ sachet
Tex-Mex spice blend
1 sachet
enchilada sauce
(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
6
mini flour tortillas
(Contains Gluten, Soy; May be present: Milk, Soy. )
1 packet
Cheddar cheese
(Contains Milk;)
1
tomato
1 bag
coriander
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
Olive Oil
½ 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. 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.
