Chicken Enchiladas with Sour Cream & Cheese
on wholewheat tortillas with tomato salsa
Contrary to what you might think, the tomato is not a vegetable but a fruit, or more precisely, it's a variety of fruit.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
70 g
Corn
½ piece
Onion
1.5 piece
Tomato
½ piece
Carrot
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 cheddar
(Contains Milk)
25 g
Organic sour cream
(Contains Milk)
Not included in your delivery
½ tablespoon
Olive oil
1 teaspoon
White wine vinegar
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C. Drain the corn.
- Chop the onion and dice the tomato.
- Finely dice the carrot.
- Heat the olive oil in a frying pan over medium-high heat and fry the carrot and corn with two-thirds of the onion for 1 - 2 minutes (see Tip).
Tip: the rest of the onion will be served raw, but if preferred you can fry all of it here instead.
- Add the chicken mince and the Mexican-style spices* and fry for 2 - 3 minutes, separating the mince as you do so.
- Add the passata and half of the tomato and fry for 2 - 4 more minutes.
*Take care, this ingredient is spicy! Use as preferred.
- Top the tortillas with the chicken sauce, then roll them up and transfer to a baking dish.
- Scatter over the cheddar and bake in the oven for 5 - 10 minutes.
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.
- In a small bowl, combine the rest of the tomato and onion with the white wine vinegar.
- Add extra virgin olive oil as preferred, then season to taste with salt and pepper.
- Serve the enchiladas with the salsa and the sour cream.