with Potato Wedges & Creamy Corn Slaw
What do you get when you take all your favourite enchilada ingredients out of the tortilla and bake them onto juicy chicken breast? Only the most flavourful, delicious chicken you’ve ever tasted! We’ll even prep the protein with deep scores to let those flavours penetrate even further. *This recipe is under 650kcal per serving.*
Allergens
Utensils
Tags
Olive oil
Potato
2
Tex-Mex spice blend
1 sachet
Chicken breast
1 packet
Enchilada sauce
0.5 packet
Shredded Cheddar Cheese
1 packet
Celery
1 stalk
Sweetcorn
1 tin
Shredded Cabbage Mix
1 packet
Mayonnaise
1 packet
• 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 on a lined oven tray and sprinkle over half the Tex-Mex spice blend. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.
• Cut deep slices, taking care to not slice all the way through, across chicken breast in 1 cm intervals. • Place chicken on a second lined oven tray, sprinkle with remaining Tex Mex spice blend, drizzle of 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, 14-16 minutes. TIP: Chicken is cooked through when it is 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 to taste. Little cooks: Kids can help combine the ingredients for the slaw!
• Divide cheesy enchilada chicken, potato wedges and creamy corn slaw between plates. Enjoy!
2710
kJ
Energy (kJ)
26.8
g
Fat
8.1
g
of which saturates
50.5
g
Carbohydrate
26.4
g
of which sugars
5.6
g
Dietary Fibre
50.9
g
Protein
1290
mg
Sodium
