Fiery Chicken Enchiladas

Name: Fiery Chicken Enchiladas with Tomato & Coriander Salsa
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 1 carrot; 2 clove garlic; 1 packet chicken breast; 1 packet tomato paste; ½ cup water; 6 mini flour tortillas; 1 bag coriander; 1 packet plant-based aioli; 1 punnet snacking tomatoes; ½ packet red kidney beans; 1 sachet Mexican Fiesta spice blend; 1 drizzle vinegar (balsamic or white wine)

with Tomato & Coriander Salsa

Up to 180$ + Free Treats / Extras for Life

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 plant-based aioli.

Tags:

Spicy

Allergens:

Gluten

•Soy

•Wheat

The quantities provided above are averages only.

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

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

2 clove

garlic

1 packet

chicken breast

1 packet

tomato paste

mini flour tortillas

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

1 bag

coriander

1 packet

plant-based aioli

1 punnet

snacking tomatoes

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)

Nutritional Values

Energy (kJ)2979 kJ

Fat29.7 g

of which saturates4.5 g

Carbohydrate59.5 g

of which sugars10.6 g

Protein48.6 g

Sodium1246 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

• Preheat grill to high. • Grate carrot. Drain and rinse red kidney beans (see ingredients). Finely chop garlic. 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 (when no longer pink inside), 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 flour tortillas 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 chicken enchiladas between plates. • Top with tomato and coriander salsa. • Serve with plant-based aioli. Enjoy!