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|
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. Once defrosted, cook and consume within 48 hours.
This dish comes uncooked in a foil tray, ready to bake.
TO COOK: Remove the plastic film and place in a preheated 180C oven 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.