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

Cheddar, Chicken and Chorizo Enchiladas

with Sweetcorn Salad and Zesty Soured Cream

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


serving amount

240 grams

Diced British Chicken Thigh

60 grams

Diced Chorizo

1 carton(s)

Black Beans

2 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)


50 grams

Baby Leaf Mix

10 grams

Chicken Stock Paste

160 grams


Not included in your delivery

100 milliliter(s)

Water for the Sauce

1 tsp



Nutritional information

Energy (kJ)4243 kJ
Energy (kcal)1014 kcal
Fat53.7 g
of which saturates24.6 g
Carbohydrate66.9 g
of which sugars12.9 g
Protein64.1 g
Salt5.23 g
Always refer to the product label for the most accurate ingredient and allergen information.



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 black beans in a sieve. Peel and grate the garlic (or use a garlic press).


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 chicken stock paste, water and sugar for the sauce (see pantry for both amounts), 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. 


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.


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. 


Meanwhile, drain the sweetcorn in a sieve.

Cut the lime into quarters. 

Put the sweetcorn into a bowl, drizzle over a little olive oil squeeze in some lime juice, season with salt and pepper, then mix together. Set aside. 


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 corn, toss together, then serve the salad on the side along with any remaining lime wedges for squeezing over.