Cheesy BBQ Chicken & Chorizo Enchiladas
with Cucumber Salsa & Yoghurt
Cheese is the key to almost everything, but these enchiladas are packed with Cheddar cheese and a variety of other tasty additions. Bite in and discover the saucy chicken and chorizo with veggies hidden inside. On the outside the cheese is melted over and cooled down with a dollop of yoghurt.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2 clove
garlic
1
carrot
1
Brown Onion
1 packet
enchilada sauce
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 packet
Mild Chorizo
1 packet
chicken thigh
1
cucumber
2
radish
1 sachet
barbecue seasoning
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
Olive Oil
20 g
butter
(Contains Milk; )
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat grill to medium-high. Finely chop garlic and chorizo. Grate the carrot. Roughly chop onion, cucumber and radish. • Cut chicken thigh into 2cm chunks.
Little cooks: Under adult supervision, older kids can help grate the carrot.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken and mild chorizo, tossing, until golden, 6-7 minutes. Transfer to a bowl.
• Return the pan to medium-high heat with a drizzle of olive oil. Cook onion and carrot, tossing occasionally, until tender, 4-5 minutes. • Add garlic, barbecue seasoning and the butter and cook until fragrant, 1 minute. • Add enchilada sauce and a splash of water, then return chicken and chorizo to the pan. Season with salt and pepper, then stir to combine and cook until slightly reduced, 1 minute.
• Grease a baking dish with a drizzle of olive oil. Lay a mini flour tortilla on a flat surface. Spoon chicken mixture down the centre of tortilla. • Roll tortilla up tightly and place, seam-side down, in the baking dish. Repeat with remaining tortillas and chicken filling, ensuring they fit together snugly in the baking dish. • Sprinkle with shredded Cheddar cheese. Grill enchiladas until cheese is melted and tortillas have warmed through, 8-10 minutes.
Little cooks: Take charge of assembling the enchiladas!
• Meanwhile, combine cucumber, radish and a drizzle of white wine vinegar and olive oil in a medium bowl. Season to taste.
• Divide cheesy BBQ chicken and chorizo enchiladas between plates. • Top with cucumber salsa and Greek-style yoghurt to serve. Enjoy!