Chicken & Charred Corn Enchiladas

Heat a large frying pan over a high heat. Add the sweetcorn and cook, tossing, until lightly charred, 5 minutes. Transfer to a bowl. Return the pan to a medium-high heat with a drizzle of olive oil. Add the chicken and Tex-Mex spice blend (see ingredients) and cook, stirring, until browned, 2-3 minutes. TIP: Cover the pan with a lid if the corn kernels are "popping" out.

Add the onion and carrot to the pan and cook until softened, 3-4 minutes. Add the garlic and cook until fragrant, 1 minute. Add 1/2 the enchilada sauce and return 1/2 the charred corn to the pan. Stir to combine and season generously with salt and pepper.

Place the mini flour tortillas on a flat surface and fill with spoonfuls of the enchilada filling. Roll up the tortillas to enclose the filling and place, seam-side down, in a baking dish. Spoon over the remaining enchilada sauce and top with shredded Cheddar cheese. Bake until the cheese is golden, 10-15 minutes.

While the enchiladas are baking, roughly chop the tomato. Roughly chop the coriander. In a medium bowl, combine the tomato, remaining charred corn, coriander and white wine vinegar. Season with salt and pepper.