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Chicken and Sweetcorn Enchiladas

July 8, 2013

The attack of the tortillas

Okay so these enchiladas were seriously tricky to arrange.  They kept falling apart and just didn’t make my bad day get any better… until I tried them.  It was like a deconstructed burrito, filling and with all the  trimmings.  I served the tortillas with avocado and soured cream with chive.  When the tortillas attack get your knife and sauce and attack back.

This recipe was adapted from Good Housekeeping Magazine (November, 2012).

Chicken Enchiladas


1 tbsp sunflower oil, 500g chicken thigh fillets (washed, prepared and chopped), 1 tsp chilli pepper, 1 x can red kidney beans (drained), 1 x can tinned sweetcorn (drained), 1 red onion (finely chopped), large handful (freshly chopped coriander), 6 flour tortilla wraps, 140g cheddar cheese (grated), 1 small avocado (chopped), sour cream (to serve).


1. Heat the oil in a wok on a medium heat.
2. Fry the chicken fillets.
3. Season to taste.
4. When the chicken has cooked add the red onion.
5. When the onion has softened add the chilli and kidney beans.
6. When cooked through add the coriander.
7. Remove from the heat and stir in the sweetcorn.
8. Wrap the stir fry in the tortillas and place in an oven proof dish.
9. Sprinkle over cheese and bake for 30 minutes.
10. Serve with the avocado and sour cream.


From → Main Meals

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