Comida Mexicana Inspired Feast
Chicken & Bean Enchiladas, Birria Loaded Chips, Smashed Avo, Salsa and Totopos
Enjoy a special night in by bringing your favourite takeaway to the table for less. Moreish mains, sensational sides and easy extras make this Comida Mexicana Inspired Feast a feast for the eyes as well as the senses.
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
120 grams
Mature Cheddar Cheese
(Contains Milk)
1 carton(s)
Black Beans
125 grams
Baby Plum Tomatoes
1 unit(s)
Lime
400 grams
McCain Home Chips
(Contains Cereals containing gluten)
240 grams
Diced British Chicken Breast
60 grams
Tomato Puree
20 grams
Chipotle Paste
20 grams
Chicken Stock Paste
6 unit(s)
Plain Taco Tortillas
(Contains Cereals containing gluten)
425 grams
Slow Cooked British Pork
1 sachet(s)
Mexican Style Spice Mix
150 grams
Soured Cream
(Contains Milk)
1 pot(s)
Smashed Avocado
Not included in your delivery
1 tbsp
Olive Oil for the Salsa
1 tsp
Sugar
100 milliliter(s)
Water for the Chicken
1 tbsp
Honey
100 milliliter(s)
Water for the Pork
Nutritional information
Utensils
Instructions
Preheat the oven to 220°C/200°C fan/gas mark 7.
Grate the cheese.
Drain and rinse the black beans in a sieve. Transfer half the beans to a medium bowl and mash with the back of a fork.
Halve the baby plum tomatoes. Zest and cut the lime into wedges.
In a medium bowl, combine the olive oil for the salsa (see pantry for amount), half the lime juice and a pinch of sugar (if you have any). Season with salt and pepper. Add the tomatoes, toss to coat, then set aside.
Spread the chips on a large baking tray in a single layer. Drizzle with oil and season with salt and pepper. Bake on the top shelf of your oven until golden, 25-30 mins. Turn halfway through.
Meanwhile, heat a drizzle of oil in a large saucepan on medium-high heat.
Once the oil is hot, add the diced chicken and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Add half the tomato puree and cook for 1 min.
Stir in the whole and mashed black beans, chipotle paste (add less if you'd prefer things milder), the sugar and water for the chicken (see pantry for both amounts) and half the chicken stock paste. Bring to the boil and simmer until thickened, 2-3 mins, then remove from the heat.
Lay the tortillas on a board (2 per person). Spoon the chicken and black bean filling down the centre of each, then roll them up to enclose the filling.
Drizzle a little oil over the bottom of a large ovenproof dish, then lay in the wraps. Pack them snugly, side by side, with the folded edge underneath so they don't unroll. Sprinkle over two thirds of the cheese.
Cut the remaining tortillas into triangles (use scissors if easier) to make your totopos. Place on a large baking tray in a single layer and drizzle with oil. Season with salt and pepper. TIP: Use two baking trays if necessary.
Bake the enchiladas and totopos on the middle shelf of your oven until golden, 8-10 mins.
Meanwhile, wipe out the (now empty) saucepan and return to medium-high heat (no oil).
Add the pork along with the juices from the packet.
Stir in the Mexican style spice mix, honey, water for the pork (see pantry for both amounts), the remaining tomato puree and remaining chicken stock. Bring to the boil, then pop a lid on, lower the heat and simmer until piping hot, 8-10 mins. IMPORTANT: Ensure the pork is piping hot throughout.
Add a squeeze of lime juice, then remove from the heat. Taste and season with salt, pepper and more lime juice if needed. Add a splash of water if it's a little too thick.
Place the chips in a serving bowl and top with the birria pork. Sprinkle over the remaining cheese and a pinch of lime zest.
Plate up the enchiladas and drizzle over half the soured cream.
Serve the tomato salsa, smashed avocado and remaining soured cream alongside. Mix the remaining lime zest with the soured cream if you'd like to.
Serve with the totopos for dipping.
Enjoy!
