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 and cook for a further 3 minutes. Add the cooking sauce, corn kernels and 80ml of hot water to the chicken, bring to the boil and simmer for 4 minutes. Remove from the heat and stir in half of the cheese.

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 these gluten free enchiladas hot and enjoy!