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Chicken and Corn Enchiladas
Servings : 4
Clock icon
Total Time : 30 mins
Made With
Original
Ingredients
198g can Green Giant Sweet Corn, drained
2 tbsp olive oil
175g white mushrooms, sliced
225g cooked chicken, diced
230g can chopped tomatoes
395g jar Old El Paso Enchilada sauce
1 pkt Old El Paso Flour Tortillas
75g cheddar cheese, grated
Equipment
Large ovenproof dish
Large frying pan
A great recipe for all the family!
Instructions
Heat the oven to 190C/375F/gas 5.Grease a large shallow ovenproof dish
Heat the oil in a large frying pan, add the mushrooms and fry over a medium high heat for 4-5 minutes until golden. Add the chicken, canned tomatoes, half of the Enchilada sauce and the Sweetcorn, cook gently together for 5 minutes.
Divide the filling between the flour tortillas, roll up and place in the dish. Bake for 5 minutes to crisp up the outside of the tortillas. Remove from the oven, spoon over the rest of the Enchilada sauce scatter with the cheese and bake for a further 15 minutes until hot and bubbling.
Tips
To reduce the fat in this recipe, use half fat cheese.
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