Firecracker Chicken Enchiladas
with Tomato & Coriander Salsa
Enchiladas – what could be more fun? Take one part tender chicken and one part tomato and coriander salsa. Of course, we don’t want things to get too hot around here, so serve with a generous dollop of PB aioli.
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
1
carrot
2 clove
garlic
1 packet
chicken breast
1 packet
tomato paste
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1
tomato
1 bag
coriander
1 packet
plant-based aioli
½ packet
red kidney beans
1 sachet
Mexican Fiesta spice blend
Not included in your delivery
olive oil
½ cup
water
1 drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Preheat grill to high. • Grate carrot. Drain and rinse red kidney beans (see ingredients). Finely chop garlic. Slice chicken breast into thin strips. • In a large frying pan, heat a generous drizzle of olive oil over high heat. • Cook chicken strips, tossing occasionally, until browned and cooked through, 3-4 minutes.
• To pan, add carrot and cook, stirring, until starting to soften, 2-3 minutes. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. Stir in garlic, tomato paste and Mexican fiesta spice blend, until fragrant, 1 minute. • Add beans and the water, stirring, until slightly thickened, 1-2 minutes. Season to taste.
• Drizzle a baking dish with olive oil. • Lay mini flour tortillas on a chopping board. Spoon filling down the centre. Roll tortilla up tightly and place, seam-side down, in the baking dish. • Repeat with remaining tortillas and mixture, ensuring they fit together snugly in the baking dish. Drizzle over olive oil. • Grill until tortillas are just golden and warmed through, 6-8 minutes.
• Meanwhile, finely chop tomato. Roughly chop coriander. • In a small bowl, combine tomato, coriander, a drizzle of the vinegar and olive oil. Season to taste. • Divide plant-based chicken enchiladas between plates. • Top with tomato and coriander salsa. Serve with plant-based aioli. Enjoy!