Cheesy BBQ Chicken Enchiladas
with Turnip Salad & Yoghurt
These easy chicken enchiladas get their signature cheesy topping from some time under the grill, making them a faster and simpler way to enjoy the classic smokey flavours!
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
chicken breast
1 bag
salad leaves
1
white turnip
1 sachet
barbecue seasoning
1 packet
tomato sugo
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
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. Grate carrot. Roughly chop onion and salad leaves. Thinly slice white turnip. Cut chicken breast into 2cm chunks.
Little cooks: Kids can help peel off the onion's outer layer (we recommend wearing goggles to avoid onion tears!).
In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 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 tomato sugo and a splash of water, then return chicken 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 filling down the centre of a 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: Kids can take charge of assembling the enchiladas!
While the enchiladas are cooking, combine salad leaves, turnip and a drizzle of white wine vinegar and olive oil in a medium bowl. Season to taste.
Divide cheesy BBQ chicken enchiladas between plates. Top with turnip salad and Greek-style yoghurt to serve.