Chicken and Sweetcorn Enchiladas
Ingredients
- 400 g cooked roast chicken, shredded
- 8 small flour tortillas
- 400 ml mild enchilada sauce
- 200 g tinned sweetcorn, drained
- 180 g mild cheddar cheese, grated
- 100 ml soured cream
- 1 tsp ground cumin
Nutrition (per serving)
- Calories
- 767 kcal
- Protein
- 49.3 g
- Carbohydrate
- 55.7 g
- of which sugars
- 8.6 g
- Fat
- 37.5 g
- of which saturates
- 17.3 g
- Fibre
- 5.3 g
- Salt
- 3.78 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 190°C (170°C fan). Combine the shredded chicken, sweetcorn, ground cumin, half the grated cheese and 3 tbsp of the enchilada sauce in a bowl. Season lightly with salt.
- 2
Spread a thin layer of enchilada sauce over the base of a large ovenproof baking dish.
- 3
Spoon a generous line of the chicken filling down the centre of each tortilla, roll it up tightly and place it seam-side down in the dish. Repeat until all eight tortillas are filled and packed in.
- 4
Pour the remaining enchilada sauce evenly over the rolled tortillas, then scatter over the rest of the grated cheese.
- 5
Bake for 20–25 minutes until the cheese is golden and bubbling and the sauce is hot throughout. Serve with dollops of soured cream.
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