Mexican Takeaway
with Chicken Enchiladas, Chilli Cheese Chips, Smashed Avo, Salsa and Tortilla Chips
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)
240 grams
British Beef Mince
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 Beef
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 of 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. 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, season with salt and pepper. Bake on the top shelf, 25-30 mins. Turn halfway through.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
Once the oil is hot, add the chicken to the pan 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. The chicken is cooked when no longer pink in the middle.
Add half the tomato puree to the chicken and cook until fragrant, 1 min. Stir in the whole and mashed black beans, chipotle paste, sugar, 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. Remove from the heat.
Lay the tortillas on a board (2 per person), spoon the chicken and black bean mixture 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). 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 tortilla chips on the middle shelf of your oven until golden, 8-10 mins.
Meanwhile, wipe out the (now empty) frying pan and return to medium-high heat (no oil).
Once hot, add the beef mince. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.
Add the Mexican spice and remaining tomato puree. Cook until fragrant, 1 min. Stir in the honey, water for the beef (see pantry for both amounts), a squeeze of lime juice and the remaining chicken stock paste. Bring to the boil and simmer until thickened, 2-3 mins. Remove from the heat.
Taste, season with salt and pepper or add more lime juice if needed. Add a splash of water if a little thick.
Place the chips in a serving bowl and top with the beef. Sprinkle over the remaining cheese and a pinch of lime zest.
Plate the enchiladas and drizzle over half the soured cream.
Serve the tomato salsa, smashed avocado and remaining soured cream alongside. Add the remaining lime zest to the soured cream.
Serve with the tortilla chips for dipping.
Enjoy!
