Plant-Based Chick’n Enchiladas
with Tomato & Coriander Salsa
Enchiladas – what could be more fun? Take one part tender Chick'n 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.
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.
Ingredients
1 packet
Garlic Paste
1 packet
Coriander
Plant-Based Chicken Strips
(Contains: Soy, Gluten;)
6
Mini Flour Tortillas
(Contains: Soy, Gluten, Wheat; May be present: Milk, Soy.)
1 packet
Soffritto Mix
1
Tomato
1 packet
Plant-Based Aioli
1 packet
Tomato Paste
1 sachet
Mexican Fiesta Spice Blend
1 packet
Red Kidney Beans
Utensils
Cooking Steps
• Preheat grill to high. • Drain and rinse red kidney beans (see ingredients). • In a large frying pan, heat a generous drizzle of olive oil over high heat. • Cook plant-based chicken strips, tossing, until browned, 2-3 minutes. Transfer to a plate.
• 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.
• 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, 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!
