Chicken Enchiladas

Savor the vibrant flavors of these Chicken Enchiladas, filled with tender chicken, sweet corn, and a hint of spice, all wrapped in warm tortillas and smothered in zesty enchilada sauce. Ideal for a cozy weeknight dinner or a festive gathering.

• 350 g boneless, skinless cooked chicken, chopped
• 4 tbsp fresh chopped coriander, divided
• 1 can sweetcorn kernels, drained
• 1/2 packet chilli seasoning mix
• 2 cloves garlic, pressed
• 1 jar enchilada cooking sauce, divided
• 8 flour or corn tortillas
• 175 g mild cheddar cheese, grated
• 1 jar thick and chunky salsa

Method

1. 1

   Preheat oven to 180°C/350°F/Gas 4. Lightly spray with vegetable oil. In large bowl, combine cooked chopped chicken, 3 tablespoons coriander, sweetcorn, chilli seasoning and garlic pressed with Garlic Press. Add 150 ml (1/4 pint) enchilada cooking sauce to bowl; mix well.

2. 2

   Place 1 tortilla on work surface. Using Medium Scoop, place 3 scoops of chicken mixture along centre of tortilla; roll tortilla around filling to enclose completely. Place filled tortilla, seam-side down, in baker. Repeat with remaining tortillas and chicken mixture; placing tortillas side-by-side in baker.

3. 3

   Pour remaining enchilada sauce over tortillas; spread evenly. Sprinkle cheese over enchiladas. Bake 30-35 minutes, or until cheese is melted and top is golden brown and bubbling.

4. 4

   Spoon sauce over top; sprinkle with remaining coriander. Serve immediately.