Chicken and sweet corn 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
Serve with guacamole, shredded lettuce, a squeeze of lime juice and a scattering of finely sliced red onion and coriander leaves.
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.
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 plastic film and preheat oven (FF) to 200C.
DEFROSTED: cook for approximately 25 minutes or until golden across the top.
FROZEN: cook for approximately 45 minutes or until heated through. Cover with foil if the top is getting too brown.
DEFROSTED: cook for approximately 30 minutes or until golden across the top.FROZEN: cook for approximately 55 minutes or until heated through. Cover with foil if the top is getting too brown.
Serve with a green salad and guacamole.