Chicken Enchiladas with Cheesy Nachos
with avocado dip, sour cream & tomato salsa4.5(212)
Calories
:
931 kcalProtein
:
41.3g proteinTotal
:
25 minutesDifficulty
:
MediumFamily
Allergens:
- Tarwe
- Melk (inclusief lactose)
- Mosterd
- Soja
- May contain traces of allergens
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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
70 g
Corn
½ piece
Red onion
100 g
Chicken mince with Mexican seasoning
½ sachet(s)
Mexican-style spices
100 g
Passata
2 piece
Wholewheat tortilla
(Contains: Tarwe May be present: Mosterd, Soja)
½ piece
Tomato
25 g
Organic sour cream
(Contains: Melk (inclusief lactose))
40 g
Avocado dip
40 g
Sweet chilli tortilla chips
25 g
Grated cheddar
(Contains: Melk (inclusief lactose))
Not included in your delivery
½ teaspoon
White balsamic vinegar
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3896 kJ
Calories931 kcal
Fat45.6 g
Saturated Fat16.6 g
Carbohydrate82.2 g
Sugar18.1 g
Dietary Fiber18 g
Protein41.3 g
Cholesterol15 mg
Salt4.3 g
Trans Fat0.1 g
Potassium159.3 mg
Calcium45.8 mg
Iron0.2 mg
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
•Tall-Sided Pan
•Colander
•Oven Dish
•Bowl
Cooking Steps
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 the corn with half of the onion 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.
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.
3
- In the meantime, dice the tomato and transfer to a bowl, along with the rest of the onion and the white balsamic vinegar.
- Mix well to combine and season to taste with salt and pepper.
4
- Serve the enchiladas with the sour cream.
- Top the nachos with the tomato salsa and the avocado dip.
