CHICKEN AND SWEET­CORN EN­CHI­LADAS

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Prep: 25 mins Cook: 45 mins Serves 6

1tbsp olive oil 500g skin­less chicken thigh fil­lets, cut into strips 1 av­o­cado, chopped into small chunks Juice of 1 lime ½tsp smoked pa­prika 395g tin red kid­ney beans in chilli sauce 198g tin sweet­corn, drained 1 red onion, finely chopped Hand­ful fresh co­rian­der, chopped 8 corn, or tor­tilla, wraps 150ml tub sour cream 40g ma­ture Ched­dar, grated

1 Pre­heat oven to 200°C/ 180°C fan. Heat the oil in a large fry­ing pan, and fry the chicken for 8-10 mins un­til golden and cooked through. Mean­while, put the av­o­cado in a small bowl, add the lime juice and toss to­gether.

2 Sprin­kle the smoked pa­prika over the chicken and fry for 1 min, then add the kid­ney beans (with sauce), sweet­corn, onion, lime-doused av­o­cado and co­rian­der to pan and check sea­son­ing. Take off heat.

3 Spread ⅛ of the mix­ture down the mid­dle of a tor­tilla and roll up. Re­peat with re­main­ing mix­ture and tor­tillas and ar­range rolls (seam-side down) in a sin­gle layer in a 2.5ltr oven­proof dish. Spread over sour cream, then scat­ter over Ched­dar.

4 Bake for 30 mins un­til golden. Serve im­me­di­ately with a crisp green salad.

FREEZE AHEAD

Pre­pare to end of step three, up to a month ahead, cool, wrap in cling film and freeze. To serve, de­frost overnight in the fridge, un­wrap and com­plete recipe, cook­ing for 35-40 mins.

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