Chicken and sweetcorn enchiladas
Ingredients
- 1 tbsp. olive oil
- 500 g (1lb 2oz) skinless chicken thigh fillets, cut into finger-size strips
- 1 avocado, chopped into small chunks
- Juice of 1 lime
- ½ tsp smoked paprika
- 395 g tin red kidney beans in chilli sauce
- 198 g tin sweetcorn, drained
- 1 red onion, finely chopped
- Large handful fresh coriander, chopped
- 8 corn or flour tortilla wraps
- 150 mL tub sour cream
- 40 g (1½oz) mature Cheddar cheese, grated
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