Ingredients

• 300 g chicken tenderloins roughly chopped
• ¼ packet of Mexican spice mix
• ½ tbsp olive oil
• ½ onion diced
• 1 clove of garlic minced
• ½ C frozen corn kernels
• ½ × 400g can of chopped tomatoes
• ¾ C tomato passata
• ½ tsp ground cumin
• ½ tsp dried oregano
• 4 tortillas
• 1 C Mainland grated tasty cheese
• Extra Ingredients
• ½ avocado diced
• ¼ red onion diced
• ½ red chilli finely sliced
• ¼ handful fresh coriander

Method

1. Heat the oven to 190°C. Grease a 22 x 30cm lasagne style baking dish and set it aside.
2. Dust the chicken with the Mexican seasoning.
3. In a large frying pan, heat the olive oil over medium heat. Add the chicken and cook, turning at times until coloured and cooked through.Add the onion and garlic, and cook for 3-4 minutes and then add the corn and cook for another few minutes.
4. Add the tomatoes, passata, cumin, dried oregano and season with salt and pepper. Stir everything together and let it simmer for about 10 minutes, allowing the flavours to meld. Remove from heat.
5. Warm the tortillas in the microwave for a few seconds to make them pliable. This will make them easier to roll.
6. Spoon a generous amount of the chicken mixture onto the centre of each tortilla, and sprinkle a little grated cheese. Roll up the tortillas tightly and place them seam-side down in the greased baking dish. Repeat until all tortillas are filled and rolled.Once all the enchiladas are arranged in the baking dish, sprinkle the remaining cheese over the top.
7. Bake in the oven for 20 minutes or until the cheese is melted and bubbly.
8. Remove from the oven and serve topped with the avocado, red onion, chilli and coriander.