Name: Chicken tortillas with tomato and corn salsa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: mexican
Ingredients: 250.00 ml frozen corn kernels; 18.20 gm olive oil; 300g jar Mexican salsa; 2.50 gm ground cumin; 187.50 ml coriander leaves; 1kg barbecued chicken, shredded (you will need about 400g shredded meat); 165.00 ml grated cheddar cheese; 85g sour cream; 8 small flour tortillas

Chicken tortillas with tomato and corn salsa

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Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Create delicious Mexican dishes in minutes that will delight the whole family

Ingredients:

250.00 ml frozen corn kernels
18.20 gm olive oil
300g jar Mexican salsa
2.50 gm ground cumin
187.50 ml coriander leaves
1kg barbecued chicken, shredded (you will need about 400g shredded meat)
165.00 ml grated cheddar cheese
85g sour cream
8 small flour tortillas

Instructions:

Heat the oven to 180°C.
Cook corn according to package instructions in boiling water, then drain. Transfer to a bowl and mix with oil, Mexican salsa, cumin, and 1/2 cup coriander leaves.
Mix until well incorporated, then add a sprinkle of salt and pepper to taste.
Distribute the chicken, cheese, half of the sour cream, and half of the salsa evenly among the tortillas. Roll them up to seal the filling inside, place them on a baking tray, and bake in the oven for 10 minutes until the tortillas are warm and the cheese is melted. Finish by topping the tortillas with the rest of the sour cream, salsa, and fresh coriander leaves before serving.

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