03/07/2024
Mexican Chicken and Corn Enchiladas
Soft tortillas rolled with a spicy chicken and corn filling, smothered in sour cream and cheese, and oven-baked, makes a delicious dinner for two.
Serves:
2
Prep Time: 10 minutes
Cooking Time: 20 minutes
Ingredients
- 2 tablespoons oil
- 1 red onion, sliced
- 1 small red capsicum, sliced
- 250-300g chicken thigh fillets, cut into strips
- 1 x 60g sachet Capsicana Mexican Burrito Tomato & Chipotle Cooking Paste
- 1/2 cup corn kernels
- 4 large soft tortillas
- 1/2 cup sour cream
- 1/2 cup grated mozzarella or cheddar cheese
- coriander leaves, for sprinkling
Method
- 1. Heat oil in a large frypan and sauté onion and capsicum for 2 minutes until softened. Add chicken strips and sauté for 5 minutes until lightly browned and cooked through.
- 2. Stir in Mexican Burrito Cooking Paste, 1 tablespoon water and corn kernels, and cook until heated through.
- 3. Fill tortillas with chicken filling and roll up to enclose. Place in a lasagne dish, top with sour cream and cheese and bake at 200°C for 15 minutes until golden brown. Serve sprinkled with coriander leaves.
Tips
Enchiladas can be assembled and kept refrigerated for up to 4 hours before baking.
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