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 vegies - shredded carrot and corn, which we mix with the chicken and sauce and use to layer between soft tortillas. We blanket the enchiladas with more sauce and top with shredded mozzarella, ready for the oven.

Enchilada sauce [crushed tomatoes (tomato puree, citric acid), onion, water, fresh coriander, olive oil, sugar, pickled jalapeno (sulphite), garlic, salt, coriander ground, cumin ground, smokey paprika, allspice], free range chicken thigh, tortilla (wheat flour [(59%), thiamine, folic acid, water, vegetable shortening (antioxidant (307b), sugar, baking powder (mineral salt (450, 500, 341)], acidity regulator (297), iodised salt, mineral salt (500), preservative (202), yeast), sweet corn, mozzarella cheese (pasteurised milk, salt, cultures, rennet, anticaking agent (460), preservative (200)), carrot, lime juice (lime juice 99.96%, potassium sorbate), red wine vinegar (sulphites), olive oil, salt, coriander ground, cumin ground, smokey paprika, star anise.

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.