This easy dinner is guaranteed to put smiles on everyone’s dials. With tasty mouthfuls of Mexican spiced chicken covered in rich enchilada sauce and gooey melted cheese, what’s not to like?
Always refer to the product label for the most accurate ingredient and allergen information.
Tex-Mex spice blend(May be presentGluten)
mini flour tortillas(ContainsGluten, SoyMay be presentSoy, Milk)
shredded Cheddar cheese(ContainsMilk)
white wine vinegar
Preheat the oven to 220°C/200°C fan-forced. Grate the carrot (unpeeled). Finely chop the garlic (or use a garlic press). Thinly slice the brown onion (see ingredients list). Cut the chicken thigh into 1cm chunks. Drain the sweetcorn.
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 list) and cook, stirring, until browned, 2-3 minutes. TIP: Cover the pan with a lid or foil if the corn kernels are "popping" out.
Add the onion and carrot to the pan with the chicken 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. Season generously to taste 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, seamside down, in a large 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, white wine vinegar and a pinch of salt and pepper.
Divide the enchiladas between plates and serve with a dollop of Greek yoghurt and the tomato salsa.