Sweet & Sour Chicken Enchiladas

Ingredients

4 tortillas

1 cup shredded chicken

¼ cup sweet corn

½ onion, diced

diced green onions

1/3 cup cheese, grated

1/3 cup sugar

2 tablespoons ketchup

¼ cup vinegar

½ tablespoon soy sauce

Recipe

1. Preheat the oven to 360°F/190°C and combine the sugar, ketchup, vinegar and soy sauce in a pan over a medium heat. Stir regularly until the sugar has completely dissolved then remove from the heat. You’ve just made sweet and sour sauce!

2. In a bowl, mix together the shredded chicken, sweet corn, onion and half of the sweet and sour sauce until the chicken is well coated. Divide the chicken and vegetable mix equally between the tortillas then roll them up and arrange them side by side on a baking tray.

3. Pour the remaining sweet and sour sauce over the enchiladas, ensuring they’re all equally covered. If it helps, use a pastry brush during this stage.

4. Sprinkle on the cheese and bake for around 20-30 minutes or until the enchiladas are fully warmed through and the cheese is bubbling. Top with the diced green onions before serving.