Chicken & Charred Corn Enchiladas with Tomato Salsa

• servings: 4 servings
• active time: 30 minutes
• total time: 30 minutes

Ingredients

olive oil

2 unit carrot

4 clove garlic

1 unit brown onion

1 packet chicken thigh

1 tin sweetcorn

1 sachet Tex-Mex spice blend

1 packet enchilada sauce

12 unit mini flour tortillas

1 packet Cheddar cheese

2 unit tomato

1 bag coriander

1 tsp white wine vinegar

200g Greek-style yoghurt

Directions

Preheat the oven to 220°C/200°C fan-forced. Grate the carrot (unpeeled). Finely chop the garlic (or use a garlic press). Thinly slice the brown onion (see ingredients list). Cut the chicken thigh into 1cm chunks. Drain the sweetcorn.

Heat a large frying pan over a high heat. Add the sweetcorn and cook, tossing, until lightly charred, 5 minutes. Transfer to a bowl. Return the pan to a medium-high heat with a drizzle of olive oil. Add the chicken and Tex-Mex spice blend (see ingredients list) and cook, stirring, until browned, 2-3 minutes. TIP: Cover the pan with a lid or foil if the corn kernels are "popping" out.

Add the onion and carrot to the pan with the chicken and cook until softened, 3-4 minutes. Add the garlic and cook until fragrant, 1 minute. Add 1/2 the enchilada sauce and return 1/2 the charred corn to the pan. Stir to combine. Season generously to taste with salt and pepper.

Place the mini flour tortillas on a flat surface and fill with spoonfuls of the enchilada filling. Roll up the tortillas to enclose the filling and place, seamside down, in a large baking dish. Spoon over the remaining enchilada sauce and top with shredded Cheddar cheese. Bake until the cheese is golden, 10-15 minutes.

While the enchiladas are baking, roughly chop the tomato. Roughly chop the coriander. In a medium bowl, combine the tomato, remaining charred corn, white wine vinegar and coriander (reserve a pinch for garnish). Season to taste.

Divide the enchiladas between plates and serve with the Greek yoghurt and the tomato salsa. Garnish with the reserved coriander.

Nutrition

• Calories: 0 kcal
• Total Fat: 29.3 g
• Saturated Fat: 10.9 g
• Cholesterol: 0 mg
• Sodium: 1318 mg
• Total Carbohydrate: 67.1 g
• Dietary Fiber: 0 g
• Total Sugars: 22.1 g
• Protein: 52.4 g