Chicken Enchiladas With Guacamole And Sour Cream

• 350 g chicken breast fillets, cut into strips
• 4 tbsp oil
• 2 None red onions, peeled and cut into rings
• 2 None green chillies, cut into rings
• 2 cloves garlic, peeled and finely chopped
• 1 tsp sugar
• 1 None red pepper, deseeded and chopped
• 198 g can sweet corn
• 400 g can chopped tomatoes
• 1/2 tsp Mexican seasoning mix
• 4 None flour tortillas
• 200 ml soured cream
• 100 g Cheddar, grated
• 1 None avocado, peeled, 1/2 roughly chopped, 1/2 finely diced
• 3-4 tbsp lemon juice (according to taste)
• 15 g fresh flat-leaf parsley, finely chopped

1. Preheat the oven to 400u0b0F. Season the chicken. Heat 2 tbsp oil in a pan and saute the chicken for 4 mins, turning. Remove from the pan, add 2 tbsp oil then add the onions, chilies and half the garlic, sprinkle with the sugar and saute for 2 mins. Add the chicken, bell pepper, corn and tomatoes and cook for 5 mins. Add the Mexican seasoning and season to taste. In a separate pan, dry toast the tortillas for 15 seconds on each side. Spoon the chicken mixture into the center of the tortillas and roll up. Place in an ovenproof serving dish, spread 1/2 of the sour cream over the top then sprinkle with the cheese. Bake for 20 mins.
2. For the guacamole, place the roughly chopped avocado in a blender with the lemon juice and remaining garlic and puree. Fold in the finely diced avocado and season to taste.
3. Sprinkle the parsley over the enchiladas and serve with the guacamole and remaining sour cream.

chicken breast fillets, oil, red onions, green chillies, garlic, sugar, red pepper, sweet corn, tomatoes, seasoning mix, flour tortillas, cream, cheddar, avocado, lemon juice, parsley

Taken from recipes-plus.com/api/v2.0/recipes/16189 (may not work)