CHICKEN AND SWEETCORN ENCHILADAS
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.
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.