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Sweetcorn & chicken enchiladas with spicy sauce
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1 Knorr Zero Salt Chicken Stock Cube
100g Philadelphia Light Soft Cheese
4 tbsp Gran Luchito Tomatillo Salsa
2 x 200g packs British cooked chicken flamegrilled pieces
150g frozen sweetcorn
4 seeded tortilla wraps
75g mozzarella, coarsely grated
140g pack butterhead and spinach salad
Spray olive oil, for greasing and dressing
1 lime, juice and wedges
1/2 x 25g pack coriander, leaves roughly chopped
1. Preheat the oven to 180°C, gas mark 4. In a medium saucepan, bring 400ml water to a simmer, then add the stock cube and stir until dissolved. Reduce the heat to low and whisk in the soft cheese and salsa until smooth. Remove from the heat.
2. In a large bowl, mix the chicken, sweetcorn and 1/2 the hot cream sauce together. Season. Divide the mixture between the 4 tortillas, rolling each one tightly with the edges tucked in.
3. Place side by side in a greased ovenproof cast iron dish or frying pan. Pour the remaining cream sauce over the top. Scatter over the mozzarella and bake for 25 minutes, until piping hot and golden. Remove and leave to rest for 5 minutes. Dress the salad with a little spray oil and a drizzle of lime juice, then season. Top the enchiladas with coriander. Serve with the salad and lime wedges to squeeze over.
Cook’s tip If you prefer your cheese toppings meltingly molten rather than golden and crispy, top the enchiladas with the mozzarella for the last 5 minutes of baking.
Typical values per serving:
High in protein/1 of your 5 a day