Mini Enchiladas

These little morsels are a game changer: fast, delicious, versatile and a total hit with adults and kids alike! Even better - they're easy enough to get the kids into the kitchen. 

If you've been thinking about encouraging your children's life skills and growing their confidence in the kitchen then this dish is a great place to start. Equally, if you have a hoard of kids over after training or for a kids party, you can whip these up no trouble. 

It's all food you can keep in stock in the pantry too, even the chicken - either use leftovers or pick up one of these Tegel Shredded Roast Chicken packets which lasts in the fridge for a few weeks.


Ingredients: (serves 4-6 people - or 12 as a snack)

• 12 small to medium sized tortillas (20-25cm diameter is a good size) 
• 2 cups (approx 300g) cooked shredded chicken
• Or 1 can kidney beans for vegetarian
• 1 can corn kernels, rinsed and drained
• ½ onion, finely diced
• 1 400g can Wattie's Mexican Tomatoes 
• 1 x 35g packet Farrah's Taco Spice Mix
• 2 cups grated cheese

To Serve: 

• 125 ml tub sour cream
• Sweet chilli sauce 
• Green Salad

Method:

Heat the oven to 180°C. Spray a regular-sized muffin tray (not texas muffins) with cooking oil.

Heat tortillas as directed on package (usually 30 seconds in the microwave does the trick). Press 1 tortilla into each muffin cup. Bake for 5 minutes.

Meanwhile, in medium bowl, stir together chicken (or beans), onion, corn and half of the cheese. Stir in tomato and taco seasoning. Divide the mixture into the cooked tortilla shells. Top with the remaining grated cheese.

Bake 14 - 17 minutes or until enchiladas are toasted and mixture is heated through. Top each with a spoonful of sour cream, dollop of sweet chilli sauce, and serve warm with salad on the side.