EP Cheesy Chicken Enchiladas
with Zingy Tomato - Covid-19
- Milk
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Milk
- Soy
- Gluten
- Wheat
Ingredients
1 packet
Cheddar Cheese
(Contains: Milk)
330 g
Chicken Breast
1 packet
Greek-Style Yoghurt
(Contains: Milk)
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat May be present: Milk, Soy.)
1
Tomato
1 packet
Tomato Paste
1 sachet
Tex-Mex Spice Blend
(May be present: Soy, Gluten, Wheat.)
1
Carrot
Cooking Steps
Grate carrot (unpeeled). Cut chicken breast into 2cm chunks. In a medium bowl, combine chicken and Mexican seasoning with a drizzle of olive oil.
Preheat grill to medium-high. In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook chicken, stirring, until browned, 5-6 minutes. Add carrot and cook, stirring, until just softened, 2-3 minutes. Add tomato paste and stir to coat. Stir in the water. Stir in the butter until melted then simmer until thickened slightly, 1-2 minutes. Remove from heat. Season to taste.
Lay tortillas on a flat surface. Line base of a medium baking dish with baking paper. Spoon the chicken mixture evenly down each tortilla, roll up tightly and place seam-side down in the baking dish. Repeat until all chicken mixture has been used. Ensure the tortillas fit snugly together in the dish. Sprinkle with cheese. Grill enchiladas until cheese is melted and golden, 5-8 minutes.
Meanwhile, chop tomato. In a small bowl, combine tomato and white wine vinegar. Drizzle with a little olive oil and season with salt and pepper. Toss to combine. Divide the chicken enchiladas between plates and top with Greek yoghurt and tomato mixture.
