Cheesy Chicken

Enchiladas
Enjoy this absolute family favourite - a total treat after a busy day!
Cals 876 · Prot 70 · Carbs 66 · Fat 38
Family-Friendly
Try Hello Chef Now
35 min
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Enjoy this absolute family favourite - a total treat after a busy day!
Cals 876 · Prot 70 · Carbs 66 · Fat 38
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Enchiladas
Chicken breast
400 Grams
Red onion
1 Piece
Garlic cloves
3 Piece
Large green chilli
1 Piece
Vegetable oil
2 Tbsp
Taco seasoning
10 Grams
Chipotle powder
2 Grams
Salt
1 Tsp
Black pepper
0.5 Tsp
Sweet corn kernels
145 Grams
Tomato passata
200 Grams
Grated cheddar
60 Grams
Grated orange cheddar
60 Grams
Sour cream
60 Grams
Wholewheat tortilla wraps
4 Piece
Salad
Red pepper
1 Piece
Romaine lettuce
200 Grams
Tomatoes
1 Piece
Fresh coriander
15 Grams
Olive oil
1 Tbsp
Lime
1 Piece

Tips for fussy eaters

Keep the spices mild!

Pro tip

To get the enchiladas extra crispy, fry the tortillas, one by one, in a hot pan with a drizzle of oil for 5-10 seconds. Once fried, stuff, roll and bake!

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Prep

Preheat the oven to 200°C/180°C. Chop the chicken breasts. Peel and finely chop the onion and garlic. Chop the green chilli (remove the seeds, if you prefer it milder). Dice the pepper. Heat a pan over a medium-high heat with a drizzle of oil. Fry the chicken, onion, garlic and half of the red pepper for 5-6 min.
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2 Add spices

Add the green chilli (spicy!), taco seasoning (spicy!), chipotle powder (spicy!), salt, pepper, drained sweet corn and the tomato passata. If the mixture looks too thick, add a splash of water. Cook for 5 min further.
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3 Add cheese

Finally, fold in half of the grated cheddar cheeses and all of the sour cream. Remove from the heat.
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4 Bake

Divide the filling among the tortilla wraps. Roll and place into an oiled baking dish, seam-side down. Cover with the remaining cheese. Bake in the oven for 10 min or until crispy on top - these are your enchiladas
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5 Make salad

Wash, dry and chop the lettuce. Chop the tomatoes and coriander. Toss the lettuce, tomatoes and coriander in a bowl with the remaining pepper. Season the salad with olive oil and a squeeze of lime juice. 
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6 Serve

Serve the enchiladas with the salad to the side.

Tips for fussy eaters

Keep the spices mild!

Pro tip

To get the enchiladas extra crispy, fry the tortillas, one by one, in a hot pan with a drizzle of oil for 5-10 seconds. Once fried, stuff, roll and bake!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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