Chicken & Sweet Corn Enchilada

Prep 15 mins / Cook 15 mins
Serves 6



  1. Preheat the oven to 180°C. While the oven is preheating, wrap the tortillas in foil and warm for 5 minutes.

  2. Place a large pan over a medium heat. Add the olive oil and sauté the onion, capsicum and zucchini. Cook for 3 minutes, add the chicken and chilli, and continue to cook for another 2-3 minutes. Add the tomato and corn, and cook for a further 3-4 minutes or until the chicken is just cooked. Remove from the heat and ensure all ingredients are combined well.

  3. One at a time, fill each tortilla with ¼ cup of the filling, and then roll and place seam side down into a large baking dish. Spoon the salsa over each tortilla and sprinkle with the Bega Colby shredded cheese. Place the tortillas in the preheated oven for 10-15 minutes or until the cheese has melted. 

  4. Serve immediately.