High-Welfare Sustainable Meat Regenerative Farming

Chicken Enchiladas

An all-time classic Mexican dish of soft flour tortillas filled with a mildly spicy chicken and bean mix, topped with a rich passata sauce and bubbly cheddar cheese - a quick and easy family favourite.

Chicken Enchiladas

Serves: 4
Prepare: 30 Minutes
Cook: 30 Minutes
Difficulty: easy

Method & Ingredients

Organic Chicken Breast

£7.39

View info

WHO ARE THE ORGANIC BUTCHERY?

Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.

WHAT IS ORGANIC CHICKEN?

Our chickens are 100% organic, they have room to roam, a naturally foraged balanced diet, clean water and high hygiene standards. The chickens are grown slowly for approximately 70 days not 35 like those reared in intensive systems. Full of flavour and oh-so tender, it’s a versatile meat that is full of goodness.

Ingredients

For The Enchilada Sauce

500g passata
1 large onion, finely chopped
1tbsp olive oil
1 garlic clove, crushed
1tsp smoked organic paprika
1tsp dried oregano
1tsp chilli powder
½tsp ground cumin
1tbsp brown sugar
1tbsp cider vinegar
salt and ground black pepper

For The Enchilada

2 onions, sliced
1 red pepper, deseeded and sliced
1 yellow pepper, deseeded and sliced
3tbsp olive oil
2 garlic cloves, finely chopped
1 red chilli, seeds removed, finely chopped
4 skinless, boneless organic chicken breasts, cut into thin strips
400g black beans drained and rinsed
8 flour or gluten-free tortilla wraps
100g cheddar, grated

Method

Start by making the enchilada sauce, this can even be made ahead of time and stored in a jar for up to 3 days in the fridge. Heat the olive oil in medium-sized saucepan and add the chopped onion, cook on a low to medium heat until the onion has softened and started to brown
Add the crushed garlic and cook for a further minute. Add the smoked paprika, dried oregano, chilli powder and ground cumin, mix well with the onion and garlic and cook for a further 30 seconds
To the pan add the passata, brown sugar and vinegar, season well with salt and pepper and cook over a low-medium heat for 20 minutes until the sauce has thickened slightly. Remove from the heat and blend until smooth
Preheat the oven to 190°C/170°C/Gas 5
For the enchilada, heat half of the olive oil in a large frying pan, add the sliced onion and peppers and cook over a medium heat until tender and starting to brown at the edges. Add the garlic and red chilli and cook for a further 30 seconds. Remove from the pan and set aside
Heat the remaining oil in the frying pan, add the strips of organic chicken breast and cook over a medium heat until cooked through
Return the onion and peppers to the pan, pour over half of the enchilada sauce and drained kidney beans. Season well with salt and pepper and continue to cook for another minute
Lay the flour or gluten-free tortillas on a work sauce and divide the chicken mixture between the wraps. Roll the filled tortillas into cigars and arrange snuggly, seam side down, in a lightly greased ovenproof dish. Pour the remaining enchilada sauce over the top and cover with grated cheese
Bake in the oven for about 20 minutes or until the filling is piping hot and the cheese has melted
Serve with sour cream and guacamole

Share Print

Other recipe ideas

WHO ARE THE ORGANIC BUTCHERY?

WHAT IS ORGANIC CHICKEN?

Frequently asked questions

In the UK, we now eat more chicken than any other meat. Which means the production of chicken has become more and more industrialised to keep up with demand. We rear our chickens in a free-range, organic environment and to the highest welfare standards. That means the birds have the freedom to roam outdoors during the day, with the shelter and safety of houses at night and in bad weather. We source our chicks from an organic breeding flock meaning they are certified from birth.
Organic chicken has been reared in accordance to a set of organic high-welfare standards. These organic standards cover not just the bird’s housing, the amount of space they have and the way they are treated, but also what they are fed, how they are transported and eventually slaughtered. Under the current Soil Association standards, chicks can be taken from a conventional system providing they are less than 3 years old and reared organically to 70 days. Our trusted local suppliers provide a natural environment for our birds to thrive without the need for preventative medication: room to roam, a naturally foraged balanced diet, clean water and high hygiene standards.
Organic chicken and regular chicken are reared very differently, to different standards of welfare. Our organic chicken is Soil Association certified which is considered the highest welfare organic certification. All of our chickens are reared by trusted local suppliers in a system that allows the birds free access to pastures where they can roam during the day using their natural instincts. The chickens are grown slowly for approximately 70 days. In intensive systems, which rely heavily on genetic breeding and antibiotics, birds are ready at just 35 days which is why their meat has very little flavour. We believe the slow approach is better for the welfare of our birds, and results in the delicious flavour you can try for yourself.

Chicken Enchiladas