Ingredients

1. 1 Coles RSPCA Approved Hot Roast Chicken, skin and bones removed
2. 2 x 180g tubs Black Swan Warming Leek & Bacon Dip
3. 420g can corn kernels, drained
4. 1 tsp Mexican chilli powder (optional)
5. 12 corn tortillas
6. 1/4 cup (30g) shredded tasty cheddar
7. 200g Perino tomatoes, quartered
8. 3 spring onions, thinly sliced
9. 1 avocado, stoned, peeled, thinly sliced
10. 1/3 cup coriander sprigs
11. 2 tbsp lime juice
12. 1/3 cup (80g) sour cream

Description

• Step 1

  Preheat oven to 200°C. Lightly grease an 18cm x 37cm baking dish. Cut chicken into small pieces. Place in a bowl. Add dip, corn and chilli powder, if using, and stir to combine. Microwave the tortillas following packet directions and wrap in a clean tea towel to keep warm. Place 1 tortilla on a clean work surface. Spoon 1/3 cup of the chicken mixture along the middle of the tortilla. Roll up to enclose the filling. Place in the prepared dish. Repeat with the remaining tortillas and chicken mixture.

• Step 2

  Sprinkle cheddar over tortillas in the dish and spray with olive oil spray. Bake for 20 mins or until the cheddar melts and tortillas are golden and crisp.

• Step 3

  Meanwhile, combine the tomato, spring onion, avocado, coriander and lime juice in a bowl. Season. Sprinkle over enchiladas to serve, with dollops of sour cream.