Chicken Enchiladas with Cheesy Nachos
Chicken Enchiladas with Cheesy Nachos

Chicken Enchiladas with Cheesy Nachos

with avocado dip, sour cream & tomato salsa

We have already seasoned the minced chicken with Mexican spices for you. This way, you can put a real fiesta of flavours on the table tonight!

Tags:
Family
Allergens:
Wheat
Milk

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total Time25 minutes
Cooking Time25 minutes
DifficultyMedium

Ingredients

Serving amount

70 g

Corn

½ piece

Onion

100 g

Chicken mince with Mexican seasoning

½ sachet(s)

Mexican-style spices

100 g

Passata

2 piece

Wholewheat tortilla

(Contains Wheat)

25 g

Grated Gouda

(Contains Milk)

½ piece

Tomato

25 g

Radicchio & iceberg lettuce

25 g

Organic sour cream

(Contains Milk)

40 g

Avocado dip

40 g

Sweet chilli tortilla chips

Not included in your delivery

½ tablespoon

Extra virgin olive oil

1.5 teaspoon

White balsamic vinegar

½ tablespoon

Olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)4126 kJ
Calories986 kcal
Fat51.1 g
Saturated Fat17.4 g
Carbohydrate82.5 g
Sugar16.6 g
Dietary Fiber16.1 g
Protein41 g
Salt4.2 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Strainer
Tall-Sided Pan
Oven Dish
Bowl
Salad Bowl

Cooking Steps

Prepare
1
  • Preheat the oven to 200°C. Drain the corn and finely chop the onion.
  • Heat the olive oil in a frying pan over medium-high heat and fry half each of the onion and corn for 1 - 2 minutes (see Tip).
  • Stir in the chicken mince and Mexican spices* and fry for 2 - 3 more minutes, separating the mince as you do so.
  • Stir in the passata and fry for 2 - 4 more minutes.

Tip: the rest of the onion will be served raw, but you can fry all of it here instead if preferred.

*Take care, this ingredient is spicy! Use as preferred.

Make the enchiladas
2
  • Top the tortillas with the sauce, then roll them up and transfer to an oven dish.
  • Scatter over half of the cheese and bake in the oven for 5 - 10 minutes.
  • Transfer the tortilla chips to another oven dish and scatter over the rest of the cheese.
  • Bake in the oven for 5 - 7 minutes or until the cheese has melted.
Make the salad
3
  • In the meantime, dice the tomato and transfer to a bowl, along with the rest of the onion and a third of the white balsamic vinegar.
  • Mix well to combine and season to taste with salt and pepper.
  • In a salad bowl, combine the rest of the white balsamic vinegar with the extra virgin olive oil. Season to taste with salt and pepper.
  • Shortly before serving, transfer the lettuce and the rest of the corn to the bowl and toss well to combine with the dressing.
Serve
4
  • Serve the enchiladas with the salad and sour cream.
  • Top the nachos with the diced tomato and the avocado dip.

Did you know... corn is rich in magnesium, which plays an important role in the formation of bones and muscles. Other good sources of magnesium include peanuts, pulses, bananas, wholegrains and cocoa.