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Mexican Recipes

Chicken Enchiladas

Chicken Enchiladas

Chicken Enchiladas

with Tomato & Coriander Salsa

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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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Plant-Based Aioli

1 packet

Garlic Paste

1 packet

Coriander

6

Mini Flour Tortillas

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

330 g

Chicken Breast

1 packet

Soffritto Mix

1

Tomato

1 packet

Tomato Paste

1 sachet

Mexican Fiesta Spice Blend

1 packet

Red Kidney Beans

Nutritional Values

Calories847 kcal

Energy (kJ)3550 kJ

Fat29.2 g

of which saturates4.4 g

Carbohydrate78.6 g

of which sugars12.7 g

Dietary Fibre21.4 g

Protein61.9 g

Sodium1340 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

Custom Recipe: If you've swapped to chicken breast, slice chicken into tin strips. Heat pan as above. Cook chicken strips, tossing occasionally, until browned and cooked through 3-4 minutes. Transfer to a plate.

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

• 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

• 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 plant-based chick'n enchiladas between plates. • Top with tomato & coriander salsa. Serve with plant-based aioli. Enjoy!

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