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Chicken corn enchiladas

  • 0:10 Prep
  • 0:05 Cook
  • 4 Servings


  • 520g enchilada kit (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


  • 1
    Place the enchilada sauce into a bowl with chicken, corn kernels and coriander leaves.
  • 2
    Heat tortilla in microwave following packet instructions. Spoon 2 tablespoons of chicken mixture onto each tortilla. Roll and place, seam side down on a lightly greased baking tray.
  • 3
    Sprinkle with cheese. Place under preheated grill for 3-4 minutes, until cheese melts and enchilada is warm.
  • 4
    Meanwhile, in a small bowl, combine tomatoes, avocado, green onions and lemon juice. Serve with enchiladas

Source: taste.com.au


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