Sweet corn, chicken and bean enchiladas

Normally I dont mind this whole “dairy free” thing on a day to day basis. Sure, it’s a pain when I want to eat out, but if I’m cooking its a simple substitute. Except when it comes to Mexican! Some days there is just nothing better than a burrito filled with cheese and sour cream and that is that!

Well, that is a thing of the past for me. So, I thought I would try making dairy free enchiladas, although in the end I did sprinkle a little goats cheese on there as I just couldnt resist!

The end result wasn’t too bad. Sure, I would have loved a bunch of cheese on there, but given that I had to take it away, I still quite enjoyed it. Ben didn’t notice a difference – we put cheese on his half of the enchiladas! I will say, I dont think cheese necessarily makes the Mexican food great. There is still a lot going on there – particularly if you top them with some homemade guac! mmmm

Ingredients (serves 4)

  • 12 enchilada tortillas
  • 1 tablespoon olive oil
  • 1 small red onion, chopped
  • 1 red capsicum, diced
  • 500g chicken, diced
  • 1 zucchini, grated
  • 1 teaspoon chilli powder
  • 1 large tomato, diced
  • 310g can corn kernels, drained
  • 400g can red kidney beans, rinsed, drained
  • 200g jar taco sauce
  • 3/4 cup grated tasty cheese (or not!)

Method

  1. Preheat oven to 180°C. Wrap tortillas in foil. Warm in oven for 10 minutes.
  2. Meanwhile, heat oil in a frying pan over medium heat. Add onion and chicken, cook until chicken is cooked through. Add capsicum and zucchini. Cook for 3 minutes. Add chilli powder and cook, stirring, for a further 2 minutes. Add tomato and cook, stirring, for 2 to 3 minutes or until soft. Add corn, beans and salt and pepper. Remove from heat and stir to combine.
  3. Grease a large baking dish. Place 1/4 cup filling on 1 warm tortilla (keep remainder wrapped in foil as you work). Roll up. Place, seam side down, in baking dish. Repeat with remaining tortillas and filling.
  4. Spoon taco sauce over tortillas. Sprinkle with cheese. Bake for 10 to 15 minutes or until cheese melts. Serve immediately.

Source

Super Food Ideas – May 2005, Page 79
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3 responses to “Sweet corn, chicken and bean enchiladas

  1. gotta love that home made gucamole!
    I am reallllly craving Mexican food now!

  2. That really looks delicious! I do love a good enchilada and I love the chicken and sweetcorn filling 🙂

  3. These look great – yum!

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