Cheesy BBQ Chicken & Smashed Chickpea Enchiladas
with Caramelised Onion, Salad & BBQ Mayo
With wholesome chickpeas, mini flour tortillas, gooey Cheddar cheese and sweet caramelised onion, this fan favourite dish is colourful, delicious and a heap of fun. Don’t forget to dollop on the smokey BBQ mayo to really get the party started!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
½
brown onion
1
carrot
1 packet
tomato paste
1 sachet
vegetable stock powder
1 packet
enchilada sauce
(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1
tomato
1 bag
mixed salad leaves
1 packet
chicken breast
1 tin
chickpeas
1 sachet
All-American spice blend
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
1 tsp
brown sugar
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Thinly slice brown onion (see ingredients). In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add onion and cook, stirring regularly until softened, 5-6 minutes. Reduce the heat to medium. • Add the balsamic vinegar, a splash of water and the brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.
• Meanwhile, grate carrot. • Drain and rinse chickpeas. Cut chicken breast into 2cm chunks.
• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook chicken, tossing until browned, 4-5 minutes. Add carrot and cook, until tender, 1-2 minutes. • Add All-American spice blend and tomato paste and cook until fragrant, 1-2 minutes. • Stir in chickpeas, vegetable-style stock powder, the butter and enchilada sauce. Simmer, until slightly reduced, 1-2 minutes. • Remove pan from the heat. Lightly mash chickpea mixture until some of the chickpeas have broken up and the sauce has thickened.
• Preheat grill to medium-high. Drizzle a baking dish with olive oil. • Lay mini flour tortillas on the chopping board. Spoon some chicken and chickpea mixture down the centre of a tortilla, then roll up tightly and place, seam-side down, in the baking dish. • Repeat with remaining tortillas and chickpea mixture, ensuring the tortillas fit together snugly in the baking dish. • Top with caramelised onions and sprinkle with shredded Cheddar cheese. Grill the enchiladas until the cheese is melted and golden and the tortillas have warmed through, 8-10 minutes.
• While the enchiladas are grilling, roughly chop tomato. • In a medium bowl, combine tomato, mixed salad leaves, a drizzle of balsamic vinegar and olive oil. Season to taste.
• Divide the cheesy chicken and BBQ smashed chickpea enchiladas between plates. • Serve with the salad and BBQ mayo. Enjoy!