Skip to main content
Cheddar, Chicken and Chorizo Enchiladas
Cheddar, Chicken and Chorizo Enchiladas

Cheddar, Chicken and Chorizo Enchiladas

with Charred Corn Salad and Zesty Soured Cream

Anushka Magan
Anushka MaganPublished on December 20, 2022

These Cheddar, Chicken and Chorizo Enchiladas are a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Allergens:
Milk
Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes
Active 35 minutes
DifficultyMedium

Ingredients

serving amount

150

Sweetcorn

60

Diced Chorizo

1

Medium Tomato

1

Lime

1

Garlic Clove**

1

Red Kidney Beans

260

Diced British Chicken Thigh

20

Chipotle Paste

60

Mature Cheddar Cheese

(Contains: Milk)

1

Baby Gem Lettuce

4

Plain Taco Tortillas

(Contains: Cereals containing gluten)

150

Soured Cream

(Contains: Milk)

Not included in your delivery

100

Water for the Sauce

Nutritional information

Energy (kcal)1010 kcal
Energy (kJ)4228 kJ
Fat52.8 g
of which saturates24.5 g
Carbohydrate68.5 g
of which sugars14.9 g
Protein64.3 g
Salt4.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Bowl
Pan
Sieve
Zester
Garlic Press
Grater

Cooking Instructions and Tips

Char your Corn
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Heat a large frying pan on high heat (no oil). Drain the sweetcorn in a sieve.

Once hot, add the sweetcorn and cook until charred, 5-6 mins. Stir only twice during this time - you want the sweetcorn to pick up some nice colour. Transfer to a medium bowl.

Return the pan to medium-high heat, then add the chorizo and fry until it starts to brown, 3-4 mins. Transfer to another bowl.

Get Prepping
2

Meanwhile, chop the tomato(es) into 1cm pieces and add to the bowl of corn. 

Zest and halve the lime. Peel and grate the garlic (or use a garlic press).

Drain and rinse the kidney beans in a sieve. Pop half the beans into another bowl and mash with the back of a fork.

Make the Filling
3

Pop the (now empty) pan back on medium-high heat with a drizzle of oil.

Once hot, add the diced chicken thigh. Fry until browned all over, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Stir in the garlic, half the chorizo and chipotle paste (add less if you'd prefer things milder). Cook for 1 min more.

Simmer Away
4

Stir the beans (whole and crushed) and water for the sauce (see pantry for amount) into the pan.

Bring to the boil, then reduce the heat and simmer until the sauce has thickened and the chicken is cooked through, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, grate the cheese. Trim the baby gem, halve lengthways, then thinly slice widthways.

Add the lettuce to the bowl of corn and tomato.

Assemble and Bake
5

Once the filling has thickened, remove from the heat. Taste and season with salt and pepper if needed.

Lay the tortillas onto a board (2 per person), spoon the filling down the centre of each, then roll them up to enclose the filling.

Drizzle a little oil over the bottom of an ovenproof dish, then lay in the wraps. Pack them snugly, side by side, with the folded edge underneath so they don't unroll.

Spread half the soured cream on top and sprinkle over the grated cheese. Bake on the top shelf of your oven until golden brown, 10-12 mins. 

Finish and Serve
6

Meanwhile, drizzle a little oil over the charred corn salad. Squeeze in some lime juice, season with salt and pepper, then mix together.

In a small bowl, combine the remaining soured cream and lime zest. Cut any remaining lime into wedges.

When the enchiladas are ready, divide them between your plates and top with the remaining chorizo.

Serve with the charred corn salad, a dollop of zesty soured cream and the lime wedges alongside for squeezing over.

Enjoy!

This week's must-try HelloFresh recipes

Umami Miso Mushroom Rigatoni

Umami Miso Mushroom Rigatoni

with Peas and Cheese
Curried Cauliflower Cheese Filo Pie

Curried Cauliflower Cheese Filo Pie

with Baby Leaf Salad
Halloumi, Pea and Coconut Pasanda Curry

Halloumi, Pea and Coconut Pasanda Curry

with Mango Chutney, Baby Spinach and Basmati Rice
Meat-Free Mince Chilli non Carne Loaded Rice Bowl

Meat-Free Mince Chilli non Carne Loaded Rice Bowl

with Kidney Beans, Smashed Avocado, Tomato Salsa and Cheese
Singapore Style Crispy Tofu & Black Pepper Noodles

Singapore Style Crispy Tofu & Black Pepper Noodles

with Green Beans, Pak Choi and Bell Pepper
Thai Style Chicken Noodles

Thai Style Chicken Noodles

with Green Beans and Pepper
Warming Ginger, Cauliflower and Coconut Bowl

Warming Ginger, Cauliflower and Coconut Bowl

with Zesty Rice and Black Beans
Puttanesca Style Rigatoni

Puttanesca Style Rigatoni

with Tenderstem® Broccoli, Olives and Cheese
Creamy Mexican Style Spiced Stew and Ciabatta

Creamy Mexican Style Spiced Stew and Ciabatta

with Corn, Butter Beans and Sweet Potato
Rogan Josh Lamb Burger

Rogan Josh Lamb Burger

with Zesty Fries, Mango Chutney Mayo and Kachumber Salad
Super Quick Teriyaki Pork Rice Bowl

Super Quick Teriyaki Pork Rice Bowl

with Pea Pods and Sesame Seeds
Speediest Sambal Teriyaki Beef Noodles

Speediest Sambal Teriyaki Beef Noodles

with Pea Pods, Carrot and Sesame
Honey Glazed Sausage Bake and Bravas Inspired Sauce

Honey Glazed Sausage Bake and Bravas Inspired Sauce

with Roasted Baby Plum Tomatoes, Red Onion and Peas
Tex-Mex Style Pork and Bean Chilli

Tex-Mex Style Pork and Bean Chilli

with Courgette, Tostada Dippers and Soured Cream
Speedy Spicy Cajun Chicken Macaroni

Speedy Spicy Cajun Chicken Macaroni

with Peas, Pepper and Italian Style Cheese
Speedy Chorizo Orzo

Speedy Chorizo Orzo

with Cheese, Peas and Rocket
Chermoula Pork Koftas and Greek Style Fries

Chermoula Pork Koftas and Greek Style Fries

with Roasted Garlic Yoghurt and Lemon Dressed Salad
Cumberland Sausages in Mustard Cream Sauce

Cumberland Sausages in Mustard Cream Sauce

with Roasted Roots and Herby Chips
Sticky Honey Indonesian Style Beef Rice Bowl

Sticky Honey Indonesian Style Beef Rice Bowl

with Pepper, Cabbage and Carrot
Central American Inspired Bacon and Black Bean Stew

Central American Inspired Bacon and Black Bean Stew

with Roasted Broccoli, Rice and Orange