Cheese and Corn Enchiladas

Cheese and Corn Enchiladas

Cheese and Corn Enchiladas

A quick and delicious meal doesn't have to be unhealthy with these Cheese and Corn Enchiladas.

  • 30 mins
  • 4-6
  • Easy


  • 2 x 410g tins Mexican style chopped tomatoes
  • 500ml corn kernels
  • handful coriander, chopped
  • 6 tortillas
  • 500ml Cheddar, grated
  • 1 avocado


  1. Preheat oven to 180°C. Heat the tomatoes and corn for 5 minutes. Mix the coriander through. Season.
  2. Spoon the filling over half of the tortillas and sprinkle with half of the cheese. Fold over to close and place on a baking tray.
  3. Sprinkle the remaining cheese on top and bake for about 20 minutes or until the cheese has melted. Mash the avocado and season. Serve with the enchiladas.

Magazine issue date: April, 2016

Joni van der Merwe

About Joni van der Merwe

Your Family’s Digital editor. Avid retweeter. When I’m not scrolling Instagram you’ll find me in my garden. Keen on DIY and I don’t believe there’s anything that can’t be fixed with some chalk paint.