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

Method

1. 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. 2

   Spread a thin layer of enchilada sauce over the base of a large ovenproof baking dish.

3. 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. 4

   Pour the remaining enchilada sauce evenly over the rolled tortillas, then scatter over the rest of the grated cheese.

5. 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.