Cheesy Chicken
Enchiladas
Enjoy this absolute family favourite - a total treat after a busy day!
35 min
Enjoy this absolute family favourite - a total treat after a busy day!
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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
4*
60 Grams
Grated orange cheddar
4*
60 Grams
Sour cream
4*
60 Grams
Wholewheat tortilla wraps
10*11*
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
Allergens
*4 Milk, *10 Wheat, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 4567 / 1091 |
| Fats (g) | 46.3 |
| of which saturated (g) | 24.4 |
| Carbohydrates (g) | 107 |
| of which sugars (g) | 23.6 |
| Fibers (g) | 23.4 |
| Proteins (g) | 83.7 |
| Salt (g) | 5.4 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
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.
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