Pollo Chicken Enchiladas
with Cheddar & Sour Cream
Enchiladas – what could be more fun? Take one part tender chicken, one part melted cheesy goodness and top with fresh, green coriander. Of course, we don’t want things to get too hot around here, so serve with a generous dollop of sour cream. Let everyone chip in to get this authentic favourite on the table.
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 packet
Free Range Chicken Thighs
1
brown onion
1
green capsicum
1 sachet
Mexican Spice Mix
(Contains Gluten;)
1 sachet
enchilada sauce
(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
4
flour tortillas
(Contains Gluten; May be present: Soy. )
1 block
Cheddar cheese
(Contains Milk;)
1 tub
sour cream
(Contains Milk;)
½ bunch
coriander
Not included in your delivery
olive oil
¾ cup
water
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. Lightly grease a baking dish. Chop the free-range chicken thigh into 3 cm pieces. Finely slice the brown onion. Dice the green capsicum. Grate the Cheddar cheese.
Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the chicken thigh and cook, stirring, for 3-4 minutes, or until browned. Remove from the pan and set aside on a plate (the chicken will continue cooking in step 4).
Return the pan to the heat with a drizzle of olive oil, add the brown onion and green capsicum and cook, stirring, for 3 minutes, or until the onion is soft. Add the Mexican spice blend and cook, stirring, for 1 minute, or until fragrant. Add the water (check the ingredients list for the amount) and 1/2 of the enchilada sauce to the pan with the veggies and stir to combine. Return the chicken to the pan, bring the sauce to a boil, then reduce the heat to medium-low and simmer for 10 minutes, or until the chicken has cooked through and the sauce has thickened. Season to taste with a pinch of salt.
Place one flour tortilla on a flat surface and top with 1/4 cup of the enchilada filling. Roll the tortilla over to close and place the enchilada (seam-side down) in the greased baking dish. Repeat with the remaining tortillas and filling.
Top the enchiladas with the remaining enchilada sauce and sprinkle with the Cheddar cheese. Place in the oven for 10 minutes, or until the cheese has melted. While the enchiladas are in the oven, pick the coriander leaves.
Divide the enchiladas between plates, dollop with sour cream and sprinkle over the coriander.