Chicken Enchiladas and Wedges
with Cheese and Soured Cream
- Milk
- Cereals containing gluten
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.
Ingredients
450
Potatoes
260
Diced Chicken Breast
2
Garlic Clove
60
Mature Cheddar Cheese
(Contains: Milk)
30
Tomato Puree
20
Chipotle Paste
10
Chicken Stock Paste
4
Plain Taco Tortillas
(Contains: Cereals containing gluten)
1
Spring Onion
75
Soured Cream
(Contains: Milk)
Not included in your delivery
100
Water
Nutrition Values
Utensils
Cooking Steps
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.
When ready, share the enchiladas between your plates and serve with the wedges alongside.
Finish with a dollop of soured cream on top. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The chicken filling is well-seasoned and full of flavour, with a satisfying smoky heat that the whole family can enjoy. Using just half the chipotle paste works well for those who prefer a milder dish.
- Ease of prep: This is a straightforward recipe that comes together quickly, and several cooks found it easy enough for younger family members to make independently.
- Suggestions: Adding peppers and onions to the chicken filling is widely recommended to bulk it out and add colour; mushrooms, sweetcorn, or black beans also work well. Some found the enchiladas benefited from a little extra sauce spooned on top before baking, and a few noted the wraps can crisp up quickly, so check them a few minutes before the suggested time.
- Next-day meals: Leftovers keep well and some found the flavours even better the following day, making this a great option for next-day lunches.
- Portions: The chicken filling can feel a little sparse for the number of tortillas provided, so adding extra vegetables or beans is a practical way to ensure everyone gets a satisfying portion.
- Sides: Many felt the dish would benefit from a fresh side salad, coleslaw, or salsa in place of, or alongside, the wedges to balance what can otherwise be a carb-heavy plate.
