Chicken, corn and chorizo Mexican enchiladas

    Chicken, corn and chorizo Mexican enchiladas

    136saves
    1hr


    10 people made this

    About this recipe: Delicious and comforting tortilla wraps filled with chicken, chorizo and corn filling with a tomato, cheese and sour cream topping and baked. Serve with chilli kidney bean rice or buttered jacket potato and salad.

    Samantha's Supper Kent, England, UK

    Ingredients
    Serves: 2 

    • oil as needed
    • 1 red pepper, chopped
    • 1 red onion, chopped
    • 300g mini chicken fillets, diced
    • 1 garlic clove, crushed
    • 100g diced chorizo
    • 1 red chilli, deseeded and sliced
    • 1 handful frozen sweetcorn
    • 2 tablespoons finely chopped fresh coriander
    • salt and pepper
    • 250ml passata
    • 1 teaspoon caster sugar
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 4 plain tortillas
    • 3 tablespoons soured cream
    • 2 large handfuls grated cheese

    Method
    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Preheat the oven to 180 C / Gas 4.
    2. Heat a fry pan with some oil and add the pepper and onion. Cook for about 5 minutes and then add the chicken, garlic and chorizo. Cook over medium heat until the chicken is cooked through.
    3. Add the chilli, sweetcorn, fresh coriander, salt, pepper and about 100ml of the passata. Mix well and continue to cook for another couple of minutes. Transfer into a bowl to cool slightly.
    4. Meanwhile, with the remaining passata add the sugar, some salt and pepper, cumin and coriander. Mix well. On a baking dish spread 1/2 the tomato mixture and set aside the rest.
    5. Lay 4 tortillas out on a clean work surface. Spoon about 2 tablespoons of the chicken mixture onto each tortilla. Fold in the sides of the tortilla and roll up to form a parcel. Repeat with remaining tortillas and place into the baking dish.
    6. Spread the remaining tomato sauce on top. Spread the sour cream on top of this and scatter with the cheese.
    7. Bake in the preheated oven for 30 minutes. Alternatively, cover with cling film and chill in the fridge until ready to bake later. Ensure if cooking straight from the fridge you add extra time and ensure tortillas are piping hot before eating.

    Use for leftovers

    Any leftover chicken mixture is nice eaten cold in a baguette with lettuce or stirred through cold rice for a nice cold rice salad.

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    Reviews (3)

    SamanthaDoRego
    2

    My hidden veg version - I boiled a carrot, courgette, celery and a little broccoli. Puréed with the hand blender and added to the passata, the children had no idea ! - 24 Feb 2014

    1

    Nice and easy to make and very tasty.Will defo be making again - 31 Aug 2011

    by
    0

    - Rated on - 25 Oct 2013

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