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Double Cheese, Chicken and Chorizo Enchilada

Double Cheese, Chicken and Chorizo Enchilada

with Charred Corn and Baby Plum Salad

Street Food
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This Double Cheese, Chicken and Chorizo Enchilada is bursting full of luxury flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

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
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

150 grams

Sweetcorn

125 grams

Baby Plum Tomatoes

1 unit(s)

Lime

1 unit(s)

Garlic Clove

1 pack(s)

Red Kidney Beans

60 grams

Mature Cheddar Cheese

(ContainsMilk)

60 grams

Red Leicester

(ContainsMilk)

90 grams

Chorizo

280 grams

Diced Chicken Thigh

1 sachet(s)

Chipotle Paste

1 sachet(s)

Tomato Puree

10 grams

Chicken Stock Paste

75 grams

Creme Fraiche

(ContainsMilk)

4 unit(s)

Super Soft Tortilla with Whole Wheat

(ContainsCereals containing gluten)

1 unit(s)

Baby Gem Lettuce

Not included in your delivery

100 milliliter(s)

Water for the Chicken

2 tbsp

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)5226 kJ
Energy (kcal)1249 kcal
Fat71.0 g
of which saturates33.0 g
Carbohydrate74 g
of which sugars14.0 g
Protein74 g
Salt6.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Frying Pan
Sieve
Medium Bowl
Knife
Cutting board
Garlic Press
Bowl
Grater
Saucepan
Oven dish
Instructionsarrow up iconarrow up icon
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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.

2

Meanwhile, halve the baby plum tomatoes. Halve the lime. Peel and grate the garlic (or use a garlic press). Drain and rinse the kidney beans. Transfer half of the beans to another bowl and mash gently with the back of a fork. Grate both types of cheese. Add the chorizo to the (now empty) pan and fry until it starts to brown, 3-4 mins. When cooked, transfer the chorizo to another small bowl and keep aside (but keep the oil it has released in the pan).

3

Add the diced chicken thigh to the pan, season with salt and pepper and stir-fry until the chicken is browned, 5-6 mins. Add the garlic and cook for a further min. Next, add the chipotle paste (add less if you don't like too much heat), tomato puree, water for the chicken (see ingredients for amount), chicken stock paste and beans (whole and crushed). Stir together, bring to the boil then reduce the heat and simmer until the chicken is cooked and the sauce has thickened, 3-4 mins. IMPORTANT: Wash your hands after handling raw chicken and its packaging. The chicken is cooked when it is no longer pink in the middle.

4

Meanwhile, pop a medium saucepan on medium heat. Add the creme fraiche along with the water for the sauce (see ingredients for amount). Stir to combine then bring to the boil. Add the grated cheese. Continuously stir until the cheese has melted and it has come together to make a creamy sauce, 1-2 mins. Then take off the heat.

5

Once the chicken filling has thickened, remove the pan from the heat. Taste and season with salt and pepper if needed. Spoon it down the middle of each tortilla (two per person). Roll up the tortillas, place them snugly in a lightly-oiled, appropriately-sized ovenproof dish, seam-side down. Pour the cheese sauce all over the top of the rolled tortillas. Scatter over the chorizo, then bake your enchiladas on the top shelf of your oven until golden brown, 10-12 mins.

6

In the meantime, trim the root from the baby gem lettuce, halve lengthways, then thinly slice widthways. Pop the tomatoes and baby gem into the bowl with the charred sweetcorn. Drizzle over a little oil, squeeze in some lime juice and season with salt and pepper. Mix together, taste and add more seasoning or lime if needed. Cut any remaining lime into wedges. When the enchiladas are ready, divide them between your plates and serve with the charred corn salad and lime wedges alongside. Enjoy!