Cheesy Chicken

Enchiladas

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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!

Enjoy this absolute family favourite - a total treat after a busy day!

Cooking Time: 35 min

Cals 876 · Prot 70 · Carbs 66 · Fat 38

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

Enjoy this absolute family favourite - a total treat after a busy day!

Cooking Time: 35 min

Cals 876 · Prot 70 · Carbs 66 · Fat 38

Instructions

photo

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.

photo

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.

photo

3 Add cheese

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

photo

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

photo

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. 

photo

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!

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
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