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Cheddar, Chicken and Chorizo Enchiladas
Cheddar, Chicken and Chorizo Enchiladas

Cheddar, Chicken and Chorizo Enchiladas

with Charred Corn Salad and Zesty Soured Cream

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)1011 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
Garlic Press
Zester
Grater

Instructions

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 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 Chicken 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, chorizo and chipotle paste (add less if you'd prefer things milder). Cook for 1 min more.

Bring on the Beans
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. Top with a dollop of zesty soured cream.

Serve with the charred corn salad alongside and the lime wedges for squeezing over.

Enjoy!

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