Recipe

Mexican Salsa Chicken and Herb Enchiladas

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Mexican Salsa Chicken and Herb Enchiladas

Spicy chicken and black bean saucy wheat flour cheesy tortilla enchiladas topped with zesty tomato and coriander salsa and creamy guacamole.




Ingredients to serve 2

  • 2 x Chicken Breast - sliced
  • 40ml x Garlic Sauce
  • ½ tin x Black Beans - drained and rinsed
  • 1 x English Tomatoes - diced
  • ½ x Onion - diced
  • 5g x Coriander - chopped
  • 20ml x Red Wine Vinegar
  • 100ml x Guacamole
  • 5 x Tortilla Wraps
  • 75g x Grated Cheddar
  • ¼ cup x Passata
  • 75ml x DD Cheese Sauce
  • Sugar/Sweetener (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 4 x Chicken Breast - sliced
  • 80ml x Garlic Sauce
  • 1 tin x Black Beans - drained and rinsed
  • 2 x English Tomatoes - diced
  • 1 x Onion - diced
  • 10g x Coriander - chopped
  • 40ml x Red Wine Vinegar
  • 200ml x Guacamole
  • 10 x Tortilla Wraps
  • 150g x Grated Cheddar
  • ½ cup x Passata
  • 150ml x DD Cheese Sauce
  • Sugar/Sweetener (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Before you begin, preheat your oven to grill for use in Step 3. Thin your DailyDish Cheese sauce with a bit of milk in a small mixing bowl.

Washing Instruction

Wash your hands and english tomatoes well. Rinse your coriander thoroughly and drain on paper towel.

Gino's Tip

Cook your sliced chicken in batches and allow your chicken to colour in the pan this will give it more flavour and avoid your chicken from sticking to the pan.

Step 1 - Mexican Chicken

Heat a large casserole pan over med-high heat, add a few glugs of olive oil and fry your sliced chicken for 8-12 minutes until caramelised and cooked through - See Gino's Tip. Proceed to add your garlic sauce, passata, a few dashes of water and black beans; reduce your heat to low-medium and cook for 2-3 minutes until heated through. Taste your Mexican chicken and season with salt and pepper to your liking.

Step 2 - Coriander Salsa

Mix your diced tomatoes, diced onion and chopped coriander in a medium mixing bowl. Add your red wine vinegar and a few good glugs of olive oil, taste and season with salt and pepper. You can offset your tartness with a touch of sugar/sweetener.

Step 3 - Assembling your Enchiladas

Lay your tortillas on a clean work surface and place a spoonful of your Mexican chicken in each, roll into a cigar shape and tightly fit into a medium baking dish. Now top your tortillas with your DailyDish Cheese Sauce, thinly spread over your enchiladas, then sprinkle over your grated white cheddar and season with salt and pepper. Pop into the oven on grill for 2-3 minutes until your tortillas have warmed through and your cheese is gooey.

To Serve

Divide your enchiladas amongst your servings and top with your coriander salsa and guacamole.