Chicken tortillas with tomato and sweetcorn salsa
(from Elyce123’s recipe box)
Source: delicious. February 2006
Prep time: 15 minutes
Cook time: 30 minutes
Serves 4 people
Categories: February
Ingredients
- 225g thick and chunky Mexican-style salsa
- 330g can sweetcorn in water, drained
- 1 tsp ground cumin
- good handful of fresh coriander leaves
- 400g cooked skinless chicken breast, shredded
- 150g Cheddar, grated
- 284ml soured cream
- 8 soft flour tortillas
Directions
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Preheat the oven to 200˚C/fan 180˚C/gas 6. In a large bowl, mix the salsa, sweetcorn, cumin and most of the coriander. Season with black pepper.
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Divide the chicken, cheese and half the soured cream between the tortillas and spoon 1 dessertspoon of sweetcorn salsa onto each. Roll to enclose the filling, then arrange in 1 layer in a large baking dish. Cover with foil and bake for 30 minutes, until piping hot throughout and the cheese has melted. Serve with the remaining soured cream, sweetcorn salsa and coriander leaves, and some nachos, if you like.