Smoky, cheesy enchiladas stuffed with juicy pulled chicken leftovers and sweetcorn, baked until golden and topped with a creamy dollop of sour cream.
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Serves
2
Sweetcorn
Enchilada Sauce
Cheddar Cheese
Fresh Coriander
Flour Tortilla
Salt
Optional
Sour Cream
Serves
2
Sweetcorn
Enchilada Sauce
Cheddar Cheese
Fresh Coriander
Flour Tortilla
Salt
Optional
Sour Cream
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Step 1.
Before you begin, make the Juicy Pulled Chipotle Chicken Traybake batch recipe.
Step 2.
Heat the oven to 200°C.
Step 3.
Heat a dry frying pan over a high heat. Drain the sweetcorn and add to the pan, cook for 4-5 mins, stirring occasionally, until charred in places. Set aside.
Step 4.
Grate the Cheddar and finely chop the coriander. Shred the pulled chicken and mix it in a bowl with half the grated cheddar and half the charred corn. Season with a pinch of salt.
Step 5.
Warm the tortillas briefly in a dry pan or microwave so they’re soft and easy to roll. Spoon the filling into the centre of each tortilla, roll up tightly and place seam-side down into a small baking dish.
Step 6.
Pour the enchilada sauce over the top, letting it pool around the edges, then scatter over the remaining cheddar.
Step 7.
Bake for 15–20 mins until golden and bubbling. Top with the rest of the charred corn, chopped coriander and a dollop of sour cream, if using. Now get stuck in!
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Notes (1)
F
Freya E.
7 days ago
(edited)
hi, just about to cook, my one query is the enchilada sauce, is this the sweetcorn mixture?
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