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Chicken Enchiladas and Wedges

Chicken Enchiladas and Wedges

with Cheese, Soured Cream and Spring Onion

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These Chicken Enchiladas and Wedges are a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:Family Friendly
Allergens:MilkCereals 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 conflict 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
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

450 grams


280 grams

Diced Chicken Breast

2 unit(s)

Garlic Clove

60 grams

Mature Cheddar Cheese


1 sachet

Tomato Puree

1 sachet

Chipotle Paste

10 grams

Chicken Stock Paste

4 unit(s)

Plain Taco Tortilla

(ContainsCereals containing gluten)

1 unit(s)

Spring Onion

75 grams

Soured Cream


Not included in your delivery

100 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3204 kJ
Energy (kcal)766 kcal
Fat26.0 g
of which saturates14.0 g
Carbohydrate82 g
of which sugars8.0 g
Protein53 g
Salt2.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Frying Pan
Garlic Press
Oven dish
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.


While the potatoes cook, heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the chicken to the pan and season with salt and pepper. Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. Meanwhile, peel and grate the garlic (or use a garlic press). Grate the cheese.


Once the chicken is browned, stir in the garlic, tomato puree and chipotle paste (use less if you don't like heat). Cook for 1 min, then pour in the water for the filling (see ingredients for amount) and chicken stock paste.


Bring to the boil, then reduce the heat to medium and simmer until the sauce has thickened and the chicken is cooked through, 4-5 mins. Stir occasionally. TIP: Continue cooking for a little longer if the sauce needs to thicken more, or add a splash of water to loosen. IMPORTANT: The chicken is cooked when no longer pink in the middle.


Lay the tortillas on 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. Top with the grated cheese. Bake the enchiladas on the top shelf of your oven until golden, 10-12 mins.


Meanwhile, trim and thinly slice the spring onion. Share the enchiladas between your plates and serve with the wedges alongside. Finish with a dollop of soured cream and a sprinkle of spring onion. Enjoy!