Chicken Enchiladas
with Tomato & Coriander Salsa- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Milk
- Soy
Ingredients
330 g
Chicken Breast
1 packet
Coriander
2
Garlic
1 packet
Snacking Tomatoes
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
Plant-Based Aioli
1 packet
Tomato Paste
1 sachet
Mexican Fiesta Spice Blend
1 packet
Red Kidney Beans
1
Carrot
Cooking Steps
Custom Recipe: If you've swapped to chicken breast, slice each chicken breast into thin strips. In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken strips, tossing occasionally, until browned and cooked through, 3-4 minutes.
• To the frying pan, add carrot and cook, stirring, until starting to soften, 2-3 minutes. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. Stir in garlic, tomato paste and Mexican fiesta spice blend, and cook until fragrant, 1 minute. • Add beans and the water, stirring, until slightly thickened, 1-2 minutes. Season to taste.
• 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.
• Meanwhile, roughly chop the snacking tomatoes. Roughly chop coriander. • In a small bowl, combine tomato, coriander, a drizzle of the vinegar and olive oil. Season to taste. • Divide plant-based chick'n enchiladas between plates. • Top with tomato and coriander salsa. • Serve with plant-based aioli. Enjoy!
