Chicken and sweetcorn layered enchiladas
Chicken, corn, melty cheese, tangy sauce, tortillas - this dish has winner all over its friendly little face. This is a bit of a funky twist on our usual enchiladas - rather than rolling them, they're layered into sort of pie.
We start with free-range chicken which we rub with toasted ground spices and leave it to marinate overnight before roasting and shredding it. We then make a tangy tomato sauce, spiked with pickled jalapenos and smoked paprika.
The great thing about this dish is that it's loaded with
|PER LARGE SIZE|
- Large:Serves four with accompaniments or salad.
Serve with guacamole, shredded lettuce, a squeeze of lime juice and a scattering of finely sliced red onion and coriander leaves. Or try the coriander-jalapeno salsa.
A big fresh salad on the side would be good, too.
Frozen product. Cook straight from frozen or defrost in refrigerator. Once defrosted, cook and consume within 48 hours.
This dish comes uncooked in a foil tray, ready to bake.
Please note: while every effort has been made to ensure that the chicken is bone free, please be aware that some may remain.
TO COOK: Remove the plastic film and place in a preheated 180C oven(FF) for 40-45 min (from defrosted) to 55-60 min (from frozen) or until heated through and the cheese is bubbling. Cover with foil if the top is browning too quickly.