3 "C's" Enchiladas - Chicken, Capsicum & Corn

Serves: 4-6 Ready in: 1 Hour

This dish is pretty quick to prepare, is mild enough for a family meal and makes 2 chicken breasts into a hearty dinner for 4-6. We serve it with a big pile of salad, but rice and steamed veg would be fine in the winter.


  • ½ tbsp oil
  • 1 onion chopped
  • 3 cloves garlic crushed
  • ½ capsicum, deseeded and chopped
  • 2 tsp Mexican seasoning mix
  • 1 ½ cups of cheap tomato sauce – available in cans in the supermarket
  • 1 cup water
  • 1 large ripe tomato
  • 2 boneless chicken breasts diced
  • 1 ½ cups loosely packed grated cheese
  • 1 400g can sweet corn kernels drained
  • ½ cup fresh chopped coriander
  • 8 flour tortillas
  • cooking spray


            Preheat the oven to 210°C.  In a medium saucepan heat the oil and gently cook the onion, garlic and capsicum until becoming soft. Stir in the Mexican seasoning mix and cook for 1 minute then add the tomato sauce, water, chopped tomato and diced chicken and simmer until the chicken is cooked through.

            Place a sieve over another saucepan and drain the liquid into the clean pan, pressing the contents of the sieve to extract all the liquid. Return the liquid to the heat and simmer to reduce it.

            Tip the chicken and vegetable mixture back into the original saucepan and mash to break up the chicken so it is shredded through the vegetables. Mix ¼ of a cup of the simmering sauce and 1 cup of grated cheese into the mixture, then add the drained sweet corn and chopped coriander and set aside.

            Spray an oven proof dish with cooking spray and lay 4 of the tortillas on a clean work surface. Divide ½ the meat mixture between the tortillas, placing it down the centre of each then rolling the tortilla tightly and placing in the prepared dish. Do the same with the next 4 tortillas and the remaining mixture.

            When the filled tortillas are all packed into the dish, spray lightly with cooking spray, then spoon over the sauce. Top with remaining grated cheese and Bake in the preheated oven for 20 minutes or until golden and bubbling.


            To stop tortillas cracking or splitting when rolled warm them for a few seconds in the microwave to soften then fill and roll.

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