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Chicken and sweet corn layered enchiladas

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HERE'S HOW WE MAKE IT

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.


INGREDIENTS

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.

ALLERGENS

CONTAINS:
Gluten, Dairy, Sulphites .
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Shellfish, Fish, Sesame, Soy, Egg.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

 Per 100gSmallLarge
ENERGY641kJ4220kJ6349kJ
PROTEIN11.7g72.0g120.0g
FAT TOTAL6.7g43.3g68.7g
SATURATED2.8g18.5g28.8g
CARBS12.0g84.7g122.8g
- SUGARS3.36g23.3g37.2g
SODIUM308mg2332mg3160mg

SIZES

Small:
Serves two adults with salad
Large:
Serves four adults with salad

GOES 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.

PREP, COOK AND SERVE

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. 

SMALL

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.

LARGE

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.
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