If you’re feeling adventurous in the kitchen then try this delicious Mexican dish. Enchiladas are one of the quickest and easiest meals that has the best outcome. They only take 15 mins to prepare and cook which makes them an ideal dish if you’re in a rush or simply don’t feel like cooking up a big meal.
Pair the cheesy chicken and corn enchiladas with the avocado side salad in the recipe and let your tastebuds go crazy over the flavour!
520g enchilada pack (inc. enchilada sauce and tortillas)
1 barbecued chicken, shredded
300g can corn kernels, drained
2 tablespoons coriander leaves
1 cup tasty cheese, grated
2 tomatoes, chopped
1 avocado, peeled and chopped
2 green onions, chopped
1/2 lemon, juiced
- In a medium bowl combine the enchilada sauce, chicken, corn kernels and coriander leaves.
- Heat the tortillas in as following the packet instructions. Spoon 2 tablespoons of the mixture into each tortilla. Roll and and put on a lightly greased backing tray. Make sure the seam is facing down so they don’t unravel in the oven.
- Sprinkle cheese over the top and put into preheated grill until cheese melts for about 3-4 mins.
- In small bowl, combine tomatoes, avocado, green onions and lemon juice. Put enchiladas on serving plates and serve with a side of the avocado mix.