Chicken Enchiladas and Wedges

Name: Chicken Enchiladas and Wedges with Cheese and Soured Cream
Total time: 44 min
Yield: 2
Cuisine: Mexican
Ingredients: 450 Potatoes; 260 Diced Chicken Breast; 2 Garlic Clove**; 60 Mature Cheddar Cheese; 30 Tomato Puree; 20 Chipotle Paste; 10 Chicken Stock Paste; 4 Plain Taco Tortillas; 1 Spring Onion; 75 Soured Cream; 100 Water

with Cheese and Soured Cream

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These Chicken Enchiladas and Wedges are a crowd pleaser and 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:

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.

Total44 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

450

Potatoes

260

Diced Chicken Breast

Garlic Clove**

Mature Cheddar Cheese

(Contains: Milk)

Tomato Puree

Chipotle Paste

Chicken Stock Paste

Plain Taco Tortillas

(Contains: Cereals containing gluten)

Spring Onion

Soured Cream

(Contains: Milk)

Not included in your delivery

100

Water

Nutritional information

Energy (kcal)779 kcal

Energy (kJ)3260 kJ

Fat26.8 g

of which saturates14.2 g

Carbohydrate83.6 g

of which sugars10.6 g

Protein54.9 g

Salt3.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Garlic Press

•Grater

•Grill Pan

•Oven dish

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel). Pop 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 has 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 chicken stock paste and water for the chicken (see ingredients for amount).

Bring the chicken filling to the boil, then reduce the heat to medium.
Simmer until the sauce has thickened and the chicken is cooked through, 8-10 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.