Recipe Inspiration | Chorizo and Chicken Enchiladas with Sour Cream and Sweetcorn Salsa

Chorizo and Chicken Enchiladas with Sour Cream and Sweetcorn Salsa

Prep time: 20 Min | Prep time: 10

Ingredients

80ml olive oil

2 large red onions, halved and sliced

6 cloves garlic, crushed

400g red capsicum, diced

400g chorizo, diced

1.2kg chicken thighs, sliced

2 teaspoons chilli flakes

800g peeled tomatoes, chopped

20 flour or corn tortillas

1.2kg Dairy Farmers Sour Cream

200g Dairy Farmers Shredded Tasty Cheddar

200g Dairy Farmers Shredded Mozzarella

paprika, for sprinkling

800g corn kernals

2 fresh jalapeno peppers or green chillies, sliced

30g fresh coriander leaves

grated rind and juice of 1 lime

Method

  1. Heat oil in a large sauté pan and sauté onion and garlic until softened. Add capsicum, chorizo and chicken and sauté until golden. Add chilli and tomatoes and simmer for 10 minutes until thickened.
  2. Place filling in the centre of each tortilla, folding over the sides. Lay side by side in a roasting dish.
  3. Spoon 800g Dairy Farmers Sour Cream down the centre of the enchiladas and sprinkle with blended Tasty Cheddar and Mozzarella cheeses and paprika. Bake at 200°C for 20 minutes until golden.
  4. Combine corn, jalapenos, coriander and lime and serve sprinkled on top of enchiladas with dollops of remaining Dairy Farmers Sour Cream.
  5. For individual servings, bake two enchiladas in a serving dish as required and serve with Sweetcorn Salsa and extra sour cream.

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