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Rearsby Rhubarb and Ginger Enchiladas

Serves 4

Ingredients for the sauce                                                                     

  • 1 large onion (diced)
  • 1tbsp oil
  • 1 garlic clove (crushed)
  • 1tsp smoked paprika
  • 1tsp dried oregano
  • 1tsp chilli powder
  • ½tsp ground cumin
  • 500g passata
  • 1tbsp brown sugar
  • 1tbsp vinegar
  • 2 heaped tbsp. Rearsby chutney
  • Salt and pepper

Ingredients for the enchiladas

  • 2 medium onions (sliced)
  • 1 red pepper (deseeded and sliced)
  • 1 yellow pepper (deseeded and sliced)
  • 3tbsp oil
  • 2 Garlic Cloves (finely chopped)
  • 1 red chilli (deseeded and chopped)
  • 4 skinless chicken breast (into thin strips)
  • 400g red kidney beans drained and rinsed)
  • 8 flour tortillas
  • 100g cheddar cheese (grated)


Preheat oven to 190C/180 fan

For the sauce

Put the onion in a pan with the oil and cook on a medium heat for 7 – 8 minutes or until soft and starting to turn brown at the edges. Then add the garlic and cook for a further minuet add the herbs and spices (paprika, oregano, chilli powder and cumin) and cook for 30 seconds. Then add the passata, sugar, vinegar and salt and pepper and cook on a low heat for 20 minuets this should thicken slightly. Remove from the heat then add the Rearsby chutney and blend until smooth.

For the enchiladas

Heat half the oil in a large frying pan and add the onions and peppers on a medium heat for 3 minuets or until just tender and starting to caramelise at the edges then add the garlic red chilli and cook for 30 seconds. Then set aside in a bowl.

Heat the remaining oil and fry the chicken and cook on a medium heat until cooked through and golden brown. Return the onion and pepper mix back into the frying pan and add half the tomato mix and the kidney beans and cook for a further minuet.

In another frying pan add a little oil and toast each tortilla on each side on a high heat and set aside on a plate.

Lay each tortilla out and divide the mixture equally to each. Roll each one like a cigar and place into an 8 by 12 inch oven proof dish, put the remaining tomato sauce on top and scatter the cheese.

Bake for 20 minuets or until the filling is piping hot and the cheese is bubbling and golden brown

Serve with salsa, sour cream and avocado