Chicken, sweetcorn and chorizo enchiladas
If you fancy a comforting Mexican classic, these chicken, sweetcorn and chorizo enchiladas are well worth making. Savoury chorizo, sweetcorn and melted cheese come together in a rich, hearty dish. A little heat suits them well, but how spicy you make them is up to you. Add a fresh green salad and you have a lovely meal for a relaxed evening around the table.
Servings people
Ingredients
For the enchiladas
- 8 flour tortillas (about 25 cm across)
- 600 g chicken breast
- 140 g sweetcorn (drained)
- 2 cloves garlic
- 150 g grated cheese
- 125 g sour cream
- 2 red chillies
- 140 g chorizo
- 2 tsp ground coriander
- 2 tsp ground cumin
- 3 tbsp fresh coriander
- 400 ml passata
- 1 red onion
- 2 red peppers
- 2 tsp sugar
- 2 tsp Mexican spices
- 1 tbsp olive oil
- salt
- black pepper
Instructions
Preparation
- Heat the oven to 180 °C conventional or 160 °C fan.
- Peel and finely chop 1 red onion. Remove the stalks and seeds from 2 red peppers and cut into small pieces. Peel and crush 2 cloves garlic. Remove the stalks and seeds from 2 red chillies and finely chop them. Finely chop the fresh coriander and drain 140 g sweetcorn.
- Remove the skin from 140 g chorizo if necessary and cut into small cubes. Cut 600 g chicken breast into pieces about 2 cm across on a separate chopping board.
Cooking
- Heat 1 tbsp olive oil in a large sauté pan. Cook the onion and peppers over a medium heat for about 5 minutes. Add the chicken and chorizo and cook for 6 to 8 minutes, stirring regularly. Add the garlic for the final minute.
- Add the chillies, sweetcorn, 2 tbsp coriander, 2 tsp Mexican spices and 160 ml passata. Cook gently for another 3 to 5 minutes, until the chicken is cooked through and the filling is no longer watery. Taste and season with salt and black pepper if needed. Take the pan off the heat and leave the filling to cool slightly.
- Meanwhile, mix 240 ml passata with 2 tsp sugar, 2 tsp ground cumin and 2 tsp ground coriander. Season with a little salt and black pepper. Spread half of this sauce over the base of a large baking dish.
- Briefly warm 8 flour tortillas according to the packet instructions so they are pliable. Divide all the filling into eight equal portions. Spoon one portion onto each tortilla, roll it up and place it seam-side down in the dish.
- Spread the remaining tomato sauce over the tortillas. Dot 125 g sour cream over the top and gently spread it out a little. Sprinkle with 150 g grated cheese.
- Bake the enchiladas in the centre of the oven for about 30 minutes, until piping hot throughout and the cheese has melted and is lightly golden.
Serving
- Leave the enchiladas to stand for 5 minutes, then scatter 1 tbsp coriander over the top. Serve two enchiladas per person, with a green salad if you like.
Notes
You can also spoon the sour cream onto the enchiladas after baking, so it stays cool and creamy.
Nutrition
Calories: 1050kcalCarbohydrates: 85gProtein: 70gFat: 47gSaturated fat: 19gSugars: 17g
Tried this recipe?Let me know what you think!
Sunny Mexican flavours, fresh from the oven
my choice
this week
This week we are making stuffed tortillas baked in the oven. A hearty meal for an evening when you fancy a little spice. Put the dish on the table with a fresh salad and let everyone decide whether to add more heat. A good meal without lots of extras.
