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Double Cheese, Chicken & Chorizo Enchiladas
Double Cheese, Chicken & Chorizo Enchiladas

Double Cheese, Chicken & Chorizo Enchiladas

with Charred Corn Salad and Zesty Creme Fraiche

Recipe Development Team
Recipe Development TeamPublished on September 01, 2021

This Double Cheese, Chicken and Chorizo Enchiladas is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Allergens:
Milk
Cereals containing gluten

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total45 minutes
Active 30 minutes
DifficultyMedium

Ingredients

serving amount

150

Sweetcorn

125

Baby Plum Tomatoes

1

Lime

1

Garlic Clove**

1

Red Kidney Beans

60

Mature Cheddar Cheese

(Contains: Milk)

60

Red Leicester

(Contains: Milk)

90

Chorizo

260

Diced Chicken Thigh

20

Chipotle Paste

30

Tomato Puree

10

Chicken Stock Paste

75

Creme Fraiche

(Contains: Milk)

4

Super Soft Tortillas with Whole Wheat

(Contains: Cereals containing gluten)

1

Baby Gem Lettuce

Not included in your delivery

100

Water for the Chicken

2

Water for the Sauce

Nutritional information

Energy (kcal)1248 kcal
Energy (kJ)5222 kJ
Fat71 g
of which saturates33 g
Carbohydrate75 g
of which sugars16 g
Protein76 g
Salt6.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Grill Pan
Medium Bowl
Bowl
Zester
Chopping Board
Fork
Garlic Press
Knife
Grater
Oven dish

Instructions

Char your Corn
1

Preheat your oven to 200°C. Heat a large frying pan on medium-high heat (no oil). Drain the sweetcorn in a sieve. Once the pan is hot, add the sweetcorn and cook until charred, 5-6 mins. Stir only twice during this time - you want the sweetcorn to pick up some nice colour. Transfer to a medium bowl.

Get Prepping
2

Meanwhile, halve the baby plum tomatoes and add them to the bowl with the corn. Zest and halve the lime. Peel and grate the garlic (or use a garlic press). Drain and rinse the mixed beans in a sieve. Pop half the beans into another bowl and mash with the back of a fork.

Make the Filling
3

Pop the (now empty) pan back on medium-high heat with a drizzle of oil. When hot, add the diced chicken thigh and chorizo. Stir-fry until browned, 5-6 mins. IMPORTANT: Wash your hands after handling raw chicken and its packaging. Stir in the garlic, chipotle paste (add less if you don't like too much heat) and tomato puree. Cook for 1 more min, then stir in the water for the sauce (see ingredients for amount), chicken stock paste and mixed beans (whole and crushed).

Finish the Prep
4

Bring the filling to the boil, then reduce the heat and simmer until the chicken is cooked through and the sauce has thickened, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Meanwhile, grate both types of cheese. Trim the baby gem, halve lengthways, then thinly slice widthways. Add the lettuce to the bowl with the corn and tomatoes.

Assemble and Bake
5

Once the chicken filling has thickened, remove the pan from the heat. Taste and season with salt and pepper if needed. Lay the tortillas on a board, 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 cheeses. Bake your enchiladas on the top shelf of your oven until golden brown, 10-12 mins.

Finish and Serve
6

Meanwhile, drizzle a little oil over the charred corn salad. Squeeze in some lime juice, season with salt and pepper, then mix together. In a small bowl, combine the creme fraiche and lime zest. Cut any remaining lime into wedges. When the enchiladas are ready, divide them between your plates (2 per person) and serve with the charred corn salad and a dollop of zesty creme fraiche. Serve the lime wedges alongside for squeezing over. Enjoy!

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