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Chicken tortillas with tomato and corn salsa

Name: Chicken tortillas with tomato and corn salsa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: /mexican
Ingredients: 1 cup frozen corn kernels; 1 tablespoon olive oil; 300g jar Mexican salsa; 1 teaspoon ground cumin; 3/4 cup coriander leaves; 1kg barbecued chicken, shredded (you will need about 400g shredded meat); 2/3 cup grated cheddar cheese; 1/3 cup (85g) sour cream; 8 small flour tortillas

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15m

Chicken tortillas with tomato and corn salsa

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by Nancy Duran

Recipe developer and food writer

Oct 03, 2015

Make tasty Mexican food in minutes - the whole family will love them

1 cup frozen corn kernels
1 tablespoon olive oil
300g jar Mexican salsa
1 teaspoon ground cumin
3/4 cup coriander leaves
1kg barbecued chicken, shredded (you will need about 400g shredded meat)
2/3 cup grated cheddar cheese
1/3 cup (85g) sour cream
8 small flour tortillas

Method

1.

Preheat the oven to 180°C.
2.

To make salsa, cook corn in boiling water according to packet directions, then drain. Place in a bowl with oil, Mexican salsa, cumin and 1/2 cup coriander leaves.
3.

Stir to combine and season with salt and pepper.
4.

Divide the chicken, cheese, half the sour cream and half the salsa among the tortillas. Roll to enclose the filling, then arrange on a baking tray and place in the oven for 10 minutes or until the tortillas are warm and the cheese has melted. To serve, top the tortillas with remaining sour cream, salsa and coriander leaves.