CREAMY CHICKEN & CORN BUR­RI­TOS

Woman’s Day (Australia) - - Food To Love -

SERVES 4 PREP 10 MINS COOK 25 MINS COST $$$$$

1 ¼ cups co­rian­der leaves 310g can corn ker­nels, rinsed, drained 3 cups shred­ded cooked chicken 2 cups grated ched­dar 1 cup light sour cream 1 gar­lic clove, crushed ½ tsp cayenne pep­per 8 x 20cm flour tor­tillas 2 limes, wedges Pre­heat oven to very hot, 220°C. Oil a large oven­proof dish. Coarsely chop ¼ cup co­rian­der. Com­bine corn, chopped co­rian­der, chicken, 1 cup ched­dar, sour cream, gar­lic and half cayenne pep­per in a medium bowl. Sea­son to taste.

To make bur­ri­tos, di­vide chicken mix­ture evenly among tor­tillas. Roll to en­close fill­ing, fold­ing in ends. Place bur­ri­tos in dish and sprin­kle with re­main­ing ched­dar and re­main­ing cayenne pep­per. Bake 25 mins un­til lightly browned.

Top bur­ri­tos with re­main­ing co­rian­der. Serve with lime.

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