Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
4567 / 1091
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Preheat the oven to 200°C/180°C. Chop the chicken breasts. Peel and finely chop the onion and garlic. Chop the greenchilli (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 greenchilli(spicy!), tacoseasoning(spicy!), chipotle powder(spicy!), salt, pepper, drained sweetcorn and the tomatopassata. 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 gratedcheddar cheeses and all of the sourcream. Remove from the heat.
Divide the filling among the tortillawraps. 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 oliveoil and a squeeze of lime juice.