Cheesy Chicken
Enchiladas
Instructions
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.
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.
3 Add cheese
Finally, fold in half of the grated cheddar cheeses and all of the sour cream. Remove from the heat.
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.
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.
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
Enchiladas
Salad
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
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.
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.
3 Add cheese
Finally, fold in half of the grated cheddar cheeses and all of the sour cream. Remove from the heat.
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.
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.
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
Enchiladas
Salad
Making your mouth water?
Hello, flavor! Get all you need to whip up delicious meals right to your door.
Discover Our Boxes
