The star of the show

Gluten free

Shemin's Smoky Mexican

A bold spice blend with smoky warmth and rich flavour. Perfect for marinades, fajitas, tacos and roasted vegetables. Brings depth and colour to Mexican-style dishes.

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£3.75

Gluten free Dairy free

(66)

Medium

Shemin’s Indian Curry Paste

Our multi-award winning paste will be your new secret when it comes to Indian cooking.

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£6.50

Ingredients

1 tbsp olive oil
2 large chicken breasts, cut into small pieces
2 red peppers, thinly sliced
2 tbsp Shemin’s Smoky Mexican Spice Blend
80g grated mozzarella
8 plain tortilla wraps or Shemin’s Chapatis
65g mature Cheddar, grated
10g fresh coriander, roughly chopped

For the sauce

1 tbsp olive oil
½ onion, finely chopped
2 garlic cloves, crushed
500g tomato passata
1 tbsp Shemin’s Chipotle Chilli Flakes
400g tin black beans, drained and rinsed
½ lime, juiced

How to make Chicken Enchiladas

Heat 1tbsp oil in a pan or stir-fry dish.
Add in the chicken and red peppers, then cook for a couple of minutes, then add Shemin’s Smoky Mexican Spice Blend and stir-fry until the chicken is fully cooked and the peppers are soft. Remove the mixture from the pan and set aside in a large bowl.
For the sauce – using the same pan, heat the oil in a saucepan over a low heat and cook the onion and garlic until the onions are soft. Stir in the passata and chipotle chilli flakes. Increase the heat to medium then bring to a simmer and cook for a further 10 mins, stirring occasionally. Add the beans and lime juice, and season.
Mix one-third of the sauce and half the grated mozzarella into the chicken and red pepper mix.
To assemble, spoon a bit of the sauce on to the bottom of a baking dish – make sure the dish is around 20x30cm to fit the enchiladas in. Spoon a little of the chicken mixture down the centre of each tortilla, roll up and put in the baking dish. Repeat with all the tortillas and filling, placing them side by side so they don’t unravel. Pour the remaining sauce over the top, then scatter over the Cheddar and remaining mozzarella. Bake in the oven for 20-25 mins until the cheese has melted and started to brown.

Tips

Tip – You can prepare this earlier and store it in the fridge. Then simply put it in the oven for 25 minutes and serve.

Loved by curry enthusiast globally

Verified curry lover

Love love love Shemin's curry pastes. Best in the world and easy quick cooiking and always delicious result. Thank you!!!!

Verified curry lover

First class!

Verified curry lover

My last order of Madras sauce was wonderful! Time for More. Will report on the paste and breads, pretty sure they will be excellent. I think I might be addicted…

Verified curry lover

Best curry ever and so quick and easy to make dinner with. And very fresh ingredients. Thank you all at Shemins

Chicken Enchiladas

Serves

The star of the show

Shemin's Smoky Mexican

(4)

(66)

Medium

Shemin’s Indian Curry Paste

Ingredients

How to make Chicken Enchiladas

Tips

Pair it with

(4)

(4)

(1)

(2)

Loved by curry enthusiast globally

Verified curry lover

Verified curry lover

Verified curry lover

Verified curry lover

Get a free recipe ebook

Chicken Enchiladas

Serves

The star of the show

Shemin's Smoky Mexican

(4)

(66)

Medium

Shemin’s Indian Curry Paste

Ingredients

How to make Chicken Enchiladas

Tips

Pair it with

(4)

Shemin's Smoky Mexican

(4)

4 Methi Chapatis

(1)

4 Plain Chapatis

(2)

4 Wholemeal Chapatis

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Get a free recipe ebook

Loved by curry enthusiast globally

Verified curry lover

Verified curry lover

Verified curry lover

Verified curry lover