Cheesy Chicken Enchiladas
with guacamole and tomato salsa
Enchiladas are a traditional Mexican dish, usually oven baked, which feature tortillas filled with all sorts of delicious fillings. This dish is cheesy, filled with chicken and topped with freshly mixed guacamole.
Tags:
Family Friendly
Allergens:
Wheat
•Celery
•Milk
•Soya
The quantities provided above are averages only.
Total Time30 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
8 unit(s)
Tortilla
(Contains Wheat)
2 unit(s)
Tomato
1 sachet(s)
Ketchup
(Contains Celery)
1 sachet(s)
Ground Cumin
1 unit(s)
Lemon
50 grams
Grated Cheese
(Contains Milk)
1 unit(s)
Avocado
2 unit(s)
Scallion
1 unit(s)
Carrot
260 grams
Diced Irish Chicken Breast
1 sachet(s)
Chipotle Paste
(Contains Soya, Wheat)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kJ)3456 kJ
Energy (kcal)826 kcal
Fat37.9 g
of which saturates14.1 g
Carbohydrate79.6 g
of which sugars14.4 g
Dietary Fiber0 g
Protein49.7 g
Cholesterol0 mg
Salt3.4 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Oven dish
•Grater
Cooking Steps
1
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Halve the lemon. Cut half into thick wedges and juice the rest.
- Chop the tomato into small pieces.
- Trim and grate the carrot (no need to peel). Trim and thinly slice the scallion.
- In a bowl, mix the tomato with half the scallion then season with salt, pepper and 1 tsp lemon juice (double for 4p).
2
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the chicken and season with salt and pepper.
- Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
3
- Once the chicken is cooked, add cumin, ketchup and half the grated carrot to the pan.
- Cook until the carrot is tender, 3-4 mins.
- Once cooked, remove from the heat. Stir through the chipotle paste.
- Season to taste with salt, pepper and sugar.
4
- Lay the tortillas out on a board, spoon some of the chicken filling down the centre of each, then roll up to enclose.
- Drizzle a little oil into the bottom of an ovenproof dish and lay in the enchiladas.
- Pack them snugly, side by side, with the folded edge underneath so they don't unroll.
- Top with the grated cheese.
- Bake on the top shelf of your oven until the cheese is melted, 8-10 mins.
5
- Meanwhile, halve the avocado and scoop the flesh into a bowl.
- Mash with a fork and add a squeeze of lemon juice.
- Season to taste salt and pepper then mix well to combine.
6
- Once cooked, remove the enchiladas from the oven.
- Divide between plates.
- Top with the smashed avocado.
- Serve with tomato salsa, remaining carrot and lemon wedges alongside.
- Garnish with a sprinkling of the remaining scallion.
