• Preheat oven to 240°C/220°C fan-forced. 
• Cut potato into wedges. 
• SPICY! This is a mild spice blend, but use less if you’re sensitive to heat!
Place potatoes on a lined oven tray and drizzle with olive oil. Sprinkle over 
half the Tex-Mex spice blend, season with salt and toss to coat. 
• Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays. 
Little cooks: Help with sprinkling over the spice blend and tossing the wedges!

• Cut deep slices, taking care to not slice all the way through, across 
chicken thigh in 1cm intervals.
• Place chicken on a second lined oven tray, sprinkle with remaining 
Tex-Mex spice blend, drizzle with olive oil and toss to coat.
• Spoon enchilada sauce (see ingredients) over the chicken, then top with 
shredded Cheddar cheese.
• Bake chicken until cooked through, 12-16 minutes. 
TIP: Chicken is cooked through when it’s no longer pink inside.

• Meanwhile, thinly slice celery. Drain sweetcorn.
• In a medium bowl, combine celery, corn, shredded cabbage mix, 
mayonnaise and a drizzle of olive oil. Season with salt and pepper to taste. 
Little cooks: Kids can help combine the ingredients for the slaw!

• Divide cheesy Mexican hasselback chicken, potato wedges and corn slaw 
between plates to serve. Enjoy!