These enchiladas filled with succulent shredded chicken and corn are definitely worthy of an important dinner conversation. So pick some hot topics and dust off your dialogue, you're in for a good old-fashioned family dinner tonight.
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/ Serving 4 people
/ Serving 4 people
mini flour tortillas(ContainsGluten, SoyMay be present Milk, Soy)
shredded Cheddar cheese(ContainsMilk)
Tex-Mex spice blend(May be present Gluten)
vinegar (balsamic or white wine)
Preheat the oven to 200°C/180°C fan-forced. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Season the chicken breast on both sides with a pinch of salt and pepper and cook until golden, 2 minutes each side. Transfer the chicken to an oven tray lined with baking paper and bake until cooked through, 8-12 minutes. Transfer to a chopping board and shred using two forks, or finely chop if you prefer.
TIP: Chicken is cooked through when it's no longer pink inside.
While the chicken is cooking, grate the carrot (unpeeled). Drain the sweetcorn. Thinly slice the red onion. Finely chop the garlic (or use a garlic press).
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook until softened, 4-5 minutes. Add the sweetcorn and carrot and cook until tender, 3 minutes. Add the garlic and Tex-Mex spice blend and cook until fragrant, 1 minute. Add the shredded chicken and 1/2 the enchilada sauce to the frying pan and stir to combine. Stir through a splash of water if the filling looks dry. Season to taste with salt and pepper and stir to combine.
Drizzle a large baking dish with olive oil. Lay the mini flour tortillas on a chopping board. Spoon the enchilada filling down the centre of a tortilla. Roll the tortilla up tightly and place, seam-side down, in the baking dish. Repeat with the remaining tortillas and filling. Pour over the remaining enchilada sauce and sprinkle with the shredded Cheddar cheese. Bake until golden, 15 minutes.
While the enchiladas are baking, roughly chop the cucumber and tomato. In a medium bowl, combine the cucumber, tomato, vinegar and a drizzle of olive oil. Season with a pinch of salt and pepper. Roughly chop the coriander.
Divide the cheesy chicken enchiladas between plates and top with some Greek yoghurt. Sprinkle with the coriander. Serve the tomato and cucumber salad on the side.