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!
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
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
Utensils
Cooking Steps
- 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.
- 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.
- 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 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.