Cheesy Chicken

Enchiladas

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Instructions

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1 Prep and fry

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 red 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, rinsed and drained corn kernels and the tomato passata. If the mixture is 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 the sour cream. Remove from the heat and mix well.

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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 nice and 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 red 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 on each side. Once fried, stuff, roll and bake them.

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

Cooking Time: 35 min

Cals 966 · Prot 75 · Carbs 78 · Fat 41

Ingredients

Number of people

Enchiladas

Chicken breast 400 Grams
Red onion 1 Piece
Garlic cloves 3 Pieces
Green chilli large 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 cheese white 60 Grams
Grated cheddar cheese orange 60 Grams
Sour cream 60 Grams
Wholewheat tortilla wraps 4 Pieces

Salad

Red bell 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 966 · Prot 75 · Carbs 78 · Fat 41

Instructions

photo

1 Prep and fry

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 red 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, rinsed and drained corn kernels and the tomato passata. If the mixture is 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 the sour cream. Remove from the heat and mix well.

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 nice and 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 red 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 on each side. Once fried, stuff, roll and bake them.

Ingredients

Number of people

Enchiladas

Chicken breast 400 Grams
Red onion 1 Piece
Garlic cloves 3 Pieces
Green chilli large 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 cheese white 60 Grams
Grated cheddar cheese orange 60 Grams
Sour cream 60 Grams
Wholewheat tortilla wraps 4 Pieces

Salad

Red bell 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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