Layered chicken enchiladas with sweet corn and coriander

Layered chicken enchiladas with sweet corn and coriander

Layered chicken enchiladas with sweet corn and coriander

Chicken, corn, melty cheese, tangy sauce, soft tortillas - this dish has winner all over its family-friendly little face. This is a bit of a funky twist on the usual Tex-Mex enchiladas - rather than rolling them, they're layered into a sort of pie which makes for easy serving (and fight-free sharing). Plenty of vegies in the mix make this a complete, all-in-one, washing-up-free delight - throw it in the oven and yourself on the sofa.  

To Serve

You could easily get away with serving nothing at all on the side – but a big green salad with chunks of avocado would be welcome as well.

 

Ingredients

Free range chicken mince (20%), crushed tomatoes (tomato puree, citric acid), onion, red capsicum, sweet corn (6.5%), water, tasty cheese (pasteurised milk, non-animal rennet, salt, coagulating agents, tapioca starch), mozzarella cheese (pasteurised milk, salt, cultures, non-animal rennet, anticaking agent (460), preservative (200)), tortilla (wheat flour [(59%), thiamine, folic acid], water, vegetable shortening (antioxidant (307b), sugar, salt, baking powder [mineral salts (450, 500, 341)], acidity regulator (297), mineral salt (500), preservative (282), yeast), tomato paste, fresh coriander (0.8%), olive oil, garlic, salt, smoky paprika, coriander ground, cumin ground, sugar, jalapeno, star anise, cayenne pepper, spices

Nutritional Info

Serving Size: 263g Ave Quantity
Per Serving 		Ave Quantity
Per 100g
ENERGY 1764 kJ 671 kJ
PROTEIN 27.6 g 10.5 g
FAT (TOTAL) 22.6 g 0 g
-SATURATED 11.1 g 4.2 g
CARBOHYDRATE 24.3 g 9.2 g
-SUGARS 9.7 g 3.7 g
SODIUM 1004 mg 382 mg

Allergens

Does contain: gluten, milk, wheat

May contain: crustaceans, eggs, fish, lupin, molluscs, peanuts, sesame, soy, sulphites, tree nuts
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SIZE GUIDE

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Serves 2

SERVES 2

565g- serves 2 

Serves 4

SERVES 4

1.05kg - serves 4 

To Cook

prep level
No Prep

Remove plastic film and preheat oven (FF) to 200C. DEFROSTED: cook for 25 minutes or until golden across the top. FROZEN: cook for 40 minutes or until heated through. Cover with foil if the top is getting too brown. Serve with sour cream and guacamole. 

Remove plastic film and preheat oven (FF) to 200C. DEFROSTED: cook for approximately 30 minutes or until golden across the top. FROZEN: cook for approximately 50 minutes or until heated through. Cover with foil if the top is getting too brown. 

4.8
Rated 4.8 out of 5 stars
Based on 178 reviews
Total 5 star reviews: 146 Total 4 star reviews: 28 Total 3 star reviews: 4 Total 2 star reviews: 0 Total 1 star reviews: 0
98%would recommend this product
178 reviews
  • Diarne M.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    Yesterday
    Yummy

    Had a great flavour. I had never tried enchiladas. I'm a fan.

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  • Mitch A.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    1 week ago
    So yum

    Easy to cook and the whole family loves it.

    Was this helpful?
  • Sally W.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    3 weeks ago
    Amazing!

    Great quick dinner!

    Was this helpful?
  • Michael P.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    3 weeks ago
    Excellent.

    Absolutely delicious!

    Was this helpful?
  • Amy H.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    3 weeks ago
    Delicious and filling

    A great easy meal which was so easy and delicious.

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