Tex-Mex Chicken & Black Bean Loaded Fries with Cheddar Cheese, Pickled Jalapeños & Sour Cream
Shortcut ingredients | <5 min prep | Quick assembly
Enjoy a home-cooked meal with minimal prep and fuss! Simply pop the pre-prepped ingredients in the oven to cook and quickly assemble for a delicious and wholesome dinner. Super tender, already slow-cooked chicken breast is the MVP in this failproof recipe, with the pre-cut fries coming in at a close second. Finish the chicken in the oven with all the Tex-Mex fixins (including our enchilada sauce to bring them all together), and you'll be serving up a solid dinner before you know it.
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 tin
tinned corn
1
capsicum
1 bag
Potato Fries
1 packet
black beans
1 packet
slow-cooked chicken breast
1 bag
baby spinach leaves
1 sachet
garlic & herb seasoning
1 packet
enchilada sauce
(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
1 packet
Light Sour Cream
(Contains Milk;)
1 packet
mild chipotle sauce
(Contains Soy;)
1 packet
pickled jalapeños
1 bag
coriander
1 sachet
Tex-Mex spice blend
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
olive oil
1 tsp
brown sugar
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Drain corn kernels. Thinly slice capsicum. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat. Place potato fries on a lined oven tray. Drizzle with olive oil, sprinkle with Tex-Mex spice blend and season with salt. • Toss to coat and bake until almost tender, 15-20 minutes. • Remove fries from oven, then top with corn and half the Cheddar cheese. Return to oven and bake until golden, a further 5 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
• Meanwhile, drain and rinse black beans. • Drain slow-cooked chicken breast, then shred using two forks. • When fries have 10 minutes remaining, in a medium baking dish, place shredded chicken, capsicum, baby spinach leaves, black beans, garlic & herb seasoning, enchilada sauce and the brown sugar. Stir to combine. Top with remaining Cheddar cheese. • Bake until topping is warmed through and cheese is melted, 10-12 minutes.
• Divide fries between plates. Top with Tex-Mex chicken and black beans, spooning over any extra sauce from the baking dish. • Top with light sour cream, mild chipotle sauce and pickled jalapeños (if using). • Tear over coriander leaves to serve. Enjoy!
TIP: Jalapeños are a bit spicy. Add less if you're sensitive to heat, or leave them out, if you prefer!