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Chicken Enchiladas
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Chicken Enchiladas

Chicken Enchiladas

with Tomato & Coriander Salsa

Enchiladas – what could be more fun? Take one part tender chicken and one part tomato and coriander salsa. Of course, we don’t want things to get too hot around here, so serve with a generous dollop of PB aioli.

Tags:
Easy Prep
Quick
Spicy
Allergens:
Gluten
Soy

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 Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1 bag

soffritto mix

1 packet

chicken breast

1 packet

tomato paste

1 packet

garlic paste

6

mini flour tortillas

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

1

tomato

1 bag

coriander

1 packet

plant-based aioli

½ packet

red kidney beans

1 sachet

Mexican Fiesta spice blend

Not included in your delivery

olive oil

½ cup

water

1 drizzle

vinegar (balsamic or white wine)

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Nutritional Values

Energy (kJ)3027 kJ
Fat30.6 g
of which saturates4.5 g
Carbohydrate59 g
of which sugars12.1 g
Protein48.7 g
Sodium1306 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Baking Dish

Instructions

1
1

• Preheat grill to high. • Drain and rinse red kidney beans (see ingredients). Slice chicken breast into thin strips. • In a large frying pan, heat a generous drizzle of olive oil over high heat. • Cook chicken strips, tossing occasionally, until browned and cooked through 3-4 minutes. Transfer to a plate.

2
2

• Return frying pan to high heat with a drizzle of olive oil. Cook soffritto mix, stirring occasionally, until softened, 3-4 minutes. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. Stir in garlic paste, tomato paste and Mexican fiesta spice blend, until fragrant, 1 minute. • Add beans, the water and cooked chicken strips, stirring, until slightly thickened, 1-2 minutes. Season to taste.

3
3

• Drizzle a baking dish with olive oil. • Lay mini flourtortillas on a chopping board. Spoon filling down the centre. Roll tortilla up tightly and place, seam-side down, in the baking dish. • Repeat with remaining tortillas and mixture, ensuring they fit together snugly in the baking dish. Drizzle over olive oil. • Grill until tortillas are just golden and warmed through, 6-8 minutes.

4
4

• Meanwhile, finely chop tomato. Roughly chop coriander. • In a small bowl, combine tomato, coriander, a drizzle of vinegar and olive oil. Season to taste. • Divide chicken enchiladas between plates. • Top with tomato & coriander salsa. Serve with plant-based aioli. Enjoy!