Cheesy, salsa-topped chicken and spiced potatoes bring the feisty fiesta to this Mexican-inspired dinner. This one is sure to please even picky eaters – you can add more or less salsa, sour cream and green onions, depending on everyone's tastes.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
280 g
Chicken Thighs
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
1 tbsp
Enchilada Spice Blend
(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
1 unit(s)
Green Onion
1 unit(s)
Sweet Bell Pepper
½ cup
Tomato Salsa
(May contain Soy, Fish, Wheat, Sulphites, Egg, Milk, Sesame, Crustaceans, Mustard)
2 unit(s)
Garlic, cloves
1 unit(s)
Sour Cream
(Contains Milk)
2 unit(s)
Sweet Potato
2 tbsp
Oil*
0.13 tsp
Pepper*
0.13 tsp
Salt*
If you've opted to get chicken thighs, cook them in the same way the recipe instructs you to cook the chicken breasts.**