Chicken and Sweetcorn Layered Enchiladas

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

Free-range chicken thigh fillets, corn, carrots, smoked paprika, cumin, salt, red wine vinegar, star anise, lime juice, fresh and ground coriander, garlic, pickled jalapenos, olive oil, onions, allspice, crushed tomatoes, brown sugar, wheat tortillas, mozzarella cheese.

ALLERGENS

CONTAINS:

Gluten, Dairy, Soy.

MAY CONTAIN TRACES OF:

Peanuts, Tree Nuts, Shellfish, Fish, Sesame, Egg, Lupin.

PLEASE NOTE:

While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

	PER LARGE SIZE
ENERGY	6660.4kj
PROTEIN	119.3g
FAT TOTAL	62.1g
SATURATED	20.3g
CARBS	123.8g
- SUGARS	36.1g
SODIUM	3846.6mg

SIZES

Large:

Serves four with accompaniments or salad.

GOES WITH

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.

PREP, COOK AND SERVE

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.