Made With

Instructions

1. Heat the oven to 190C/375F/gas 5.Grease a large shallow ovenproof dish
2. 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.
3. 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.

Tip: To reduce the fat in this recipe, use half fat cheese.