- 500g chicken, chopped
- 150g corn kernels
- 1 red onion, chopped
- 150g mozzarella, grated
- Preheat the oven to 180°C (160°C fan-assisted ovens). Heat a little oil in a large frying pan and brown the chicken over high heat for 4 minutes. Add the onion & cook for a further 3 minutes. Add the cooking sauce & the corn kernels and 80mL of hot water to the chicken, bring to a boil and simmer for 4 minutes. Remove from the heat and stir in half of the cheese.
- Warm the tortillas - Microwave: pierce the pack and place it in the microwave. Heat for 35 seconds on full power (800 watts)*. Open the pack, separate the tortillas and keep them covered until ready to serve. * time may vary depending on microwave wattage.
- Place a large spoonful of the chicken mixture onto the centre of each tortilla, add a drizzle of creamy sauce, roll and place in a greased ovenproof dish. Spread the remaining creamy topping sauce over the top of the enchiladas and sprinkle with the remaining cheese. Bake for 10 minutes, or until cheese is golden. Serve and enjoy!
Add a twist to your Enchiladas - top them with coriander and chopped avocado before serving.