Looking for a new family favourite? Try this simple creamy chicken enchiladas recipe, it's a guaranteed winner
Ingredient
1 Coles RSPCA Approved Hot Roast Chicken, skin and bones removed
2 x 180g tubs Black Swan Warming Leek & Bacon Dip
420g can corn kernels, drained
1 tsp Mexican chilli powder (optional)
12 corn tortillas
1/4 cup (30g) shredded tasty cheddar
200g Perino tomatoes, quartered
3 spring onions, thinly sliced
1 avocado, stoned, peeled, thinly sliced
1/3 cup coriander sprigs
2 tbsp lime juice
1/3 cup (80g) sour cream
Direction
Preheat oven to 200°C. Lightly grease an 18cm x 37cm baking dish. Cut chicken into small pieces. Place in a bowl. Add dip, corn and chilli powder, if using, and stir to combine. Microwave the tortillas following packet directions and wrap in a clean tea towel to keep warm. Place 1 tortilla on a clean work surface. Spoon 1/3 cup of the chicken mixture along the middle of the tortilla. Roll up to enclose the filling. Place in the prepared dish. Repeat with the remaining tortillas and chicken mixture.
Sprinkle cheddar over tortillas in the dish and spray with olive oil spray. Bake for 20 mins or until the cheddar melts and tortillas are golden and crisp.
Meanwhile, combine the tomato, spring onion, avocado, coriander and lime juice in a bowl. Season. Sprinkle over enchiladas to serve, with dollops of sour cream.
