Preheat your oven to 220°C/200°C fan/gas mark 7.

Heat a large frying pan on high heat (no oil). Drain the sweetcorn in a sieve.

Once hot, add the sweetcorn and cook until charred, 5-6 mins. Stir only twice during this time - you want the sweetcorn to pick up some nice colour. Transfer to a medium bowl.

Return the pan to medium-high heat, then add the chorizo and fry until it starts to brown, 3-4 mins. Transfer to another bowl.

Meanwhile, chop the tomato(es) into 1cm pieces and add to the bowl of corn. 

Zest and halve the lime. Peel and grate the garlic (or use a garlic press).

Drain and rinse the kidney beans in a sieve. Pop half the beans into another bowl and mash with the back of a fork.

Pop the (now empty) pan back on medium-high heat with a drizzle of oil.

Once hot, add the diced chicken thigh. Fry until browned all over, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Stir in the garlic, half the chorizo and chipotle paste (add less if you'd prefer things milder). Cook for 1 min more.

Stir the beans (whole and crushed) and water for the sauce (see pantry for amount) into the pan.

Bring to the boil, then reduce the heat and simmer until the sauce has thickened and the chicken is cooked through, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, grate the cheese. Trim the baby gem, halve lengthways, then thinly slice widthways.

Add the lettuce to the bowl of corn and tomato.

Once the filling has thickened, remove from the heat. Taste and season with salt and pepper if needed.

Lay the tortillas onto a board (2 per person), spoon the filling down the centre of each, then roll them up to enclose the filling.

Drizzle a little oil over the bottom of an ovenproof dish, then lay in the wraps. Pack them snugly, side by side, with the folded edge underneath so they don't unroll.

Spread half the soured cream on top and sprinkle over the grated cheese. Bake on the top shelf of your oven until golden brown, 10-12 mins. 

Meanwhile, drizzle a little oil over the charred corn salad. Squeeze in some lime juice, season with salt and pepper, then mix together.

In a small bowl, combine the remaining soured cream and lime zest. Cut any remaining lime into wedges.

When the enchiladas are ready, divide them between your plates and top with the remaining chorizo.

Serve with the charred corn salad, a dollop of zesty soured cream and the lime wedges alongside for squeezing over.

Enjoy!