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

Cheddar, Chicken and Chorizo Enchiladas

with Avocado 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

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.

Preparation Time45 minutes
Cooking time35 minutes
DifficultyMedium

Ingredients

serving amount

260 grams

Diced Chicken Thigh

60 grams

Diced Chorizo

1 carton(s)

Red Kidney Beans

1 unit(s)

Garlic Clove

20 grams

Chipotle Paste

60 grams

Mature Cheddar Cheese

(Contains Milk)

4 unit(s)

Plain Taco Tortillas

(Contains Cereals containing gluten)

150 grams

Soured Cream

(Contains Milk)

1 unit(s)

Medium Tomato

1 unit(s)

Avocado

1 unit(s)

Lime

50 grams

Baby Leaf Mix

Not included in your delivery

100 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kcal)1175 kcal
Energy (kJ)4918 kJ
Fat66.8 g
of which saturates27.4 g
Carbohydrate75.8 g
of which sugars10.7 g
Protein69.8 g
Salt4.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Pan
Sieve
Garlic Press
Grater
Oven dish
Large Bowl

Instructions

Fry the Chicken and Chorizo
1

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

Heat a drizzle of oil in a large frying pan on high heat.

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

Meanwhile, drain and rinse the kidney beans in a sieve. Peel and grate the garlic (or use a garlic press).

Bring on the Beans
2

Stir the garlic and chipotle paste (add less if you'd prefer things milder) into the pan. Cook for 1 min.

Stir in the beans, then lightly crush about half of them in the pan with the back of a fork. 

Stir in the water for the sauce (see pantry for amount), bring to the boil, 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. 

Time to Roll
3

Meanwhile, grate the cheese.

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 chicken and chorizo filling down the centre of each, then roll them up to enclose the filling.

Bake your Enchiladas
4

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 cheese. Bake on the top shelf of your oven until golden brown, 10-12 mins. 

Prep the Salad
5

Meanwhile, chop the tomato into 1cm pieces and pop into a large bowl. 

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1cm chunks and add to the tomato bowl. 

Cut the lime into quarters. 

Drizzle a little olive oil over the tomato and avo, squeeze in some lime juice, season with salt and pepper, then mix together. Set aside. 

Finish and Serve
6

When the enchiladas are ready, share them between your plates. Top with a dollop of the remaining soured cream.

Add the baby leaves to the avo and tomatoes, toss together, then serve the salad on the side along with any remaining lime wedges for squeezing over.

Enjoy!