Cheddar, Chicken and Chorizo Enchiladas
with Avocado Salad and Zesty Soured Cream
These Cheddar, Chicken and Chorizo Enchiladas are a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
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.
Ingredients
260 grams
Diced British Chicken Thigh
60 grams
Diced Chorizo
1 carton(s)
Red Kidney Beans
1 unit(s)
Garlic Clove
20 grams
Chipotle Paste
60 grams
Mature Cheddar Cheese
(Contains Milk)
4 unit(s)
Plain Taco Tortillas
(Contains Cereals containing gluten)
150 grams
Soured Cream
(Contains Milk)
1 unit(s)
Medium Tomato
1 unit(s)
Avocado
1 unit(s)
Lime
50 grams
Baby Leaf Mix
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the chicken and chorizo. Fry until browned all over, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Meanwhile, drain and rinse the kidney beans in a sieve. Peel and grate the garlic (or use a garlic press).
Stir the garlic and chipotle paste (add less if you'd prefer things milder) into the pan. Cook for 1 min.
Stir in the beans, then lightly crush about half of them in the pan with the back of a fork.
Stir in the water for the sauce (see pantry for amount), bring to the boil, reduce the heat and simmer until the sauce has thickened and the chicken is cooked through, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, grate the cheese.
Once the filling has thickened, remove from the heat. Taste and season with salt and pepper if needed.
Lay the tortillas onto a board (2 per person), spoon the chicken and chorizo 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.
Spread half the soured cream on top and sprinkle over the cheese. Bake on the top shelf of your oven until golden brown, 10-12 mins.
Meanwhile, chop the tomato into 1cm pieces and pop into a large bowl.
Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1cm chunks and add to the tomato bowl.
Cut the lime into quarters.
Drizzle a little olive oil over the tomato and avo, squeeze in some lime juice, season with salt and pepper, then mix together. Set aside.
When the enchiladas are ready, share them between your plates. Top with a dollop of the remaining soured cream.
Add the baby leaves to the avo and tomatoes, toss together, then serve the salad on the side along with any remaining lime wedges for squeezing over.
Enjoy!
