Name: Creamy chicken & corn burritos
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 310 gram canned corn kernels, drained, rinsed; 3 cup (480g) shredded cooked chicken; 2 cup (240g) coarsely grated cheddar; 1 cup (240g) light sour cream; 1 clove garlic, crushed; 1/4 cup fresh coriander (cilantro), coarsely chopped; 1/2 teaspoon cayenne pepper; 8 x 20cm (8-inch) flour tortillas; 1 cup fresh coriander (cilantro) leaves, loosely packed; 2 (180g) limes, cut into wedges

Creamy chicken & corn burritos

Using shredded roast chicken, canned corn kernels, and spices you already have to hand makes this delicious burrito dish a quick and easy solution for a midweek dinner.

Serves 4

Cook

35M

Ingredients

310 gram canned corn kernels, drained, rinsed

3 cup (480g) shredded cooked chicken

2 cup (240g) coarsely grated cheddar

1 cup (240g) light sour cream

1 clove garlic, crushed

1/4 cup fresh coriander (cilantro), coarsely chopped

1/2 teaspoon cayenne pepper

8 x 20cm (8-inch) flour tortillas

1 cup fresh coriander (cilantro) leaves, loosely packed

2 (180g) limes, cut into wedges

Method

1.Preheat oven to 220°C (200°C fan forced). Oil a large ovenproof dish.

2.Combine corn, chicken, half the cheddar, the sour cream, garlic, chopped coriander and cayenne in a medium bowl, season to taste.

3.Divide chicken mixture onto centre of tortillas, roll tortillas to enclose filling, folding in sides. Place burritos in dish, sprinkle with remaining cheddar. Bake, uncovered, for 25 minutes or until browned lightly.

4.Sprinkle burritos with remaining coriander, serve with lime wedges.

Mexican is a popular cuisine, especially with children. Cayenne pepper, however, is extremely hot so the amount used should be adjusted depending on whether you are cooking for adults or kids. You can use 1 cup thawed frozen corn kernels instead of canned, if you prefer. A large barbecued chicken weighing about 900g (1¾ pounds) should give you 3 cups of shredded chicken meat.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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