Gerry’s Easy Corn Enchiladas


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Gerry’s Easy Corn Enchiladas


Straight from the kitchens of Mexico, these soft chicken-filled enchiladas smothered in rich tomato sauce & cheese will have you & your household addicted!


Mild Heat Enchilada Salsa (sauce)
Spray oil
2-3 garlic cloves
1 large roughly chopped onion
1-2 fresh red chillies or mild red chillies (stems removed)
Can of gluten-free tomato soup
½ a bunch of washed chopped coriander
½ cup chicken stock (gluten-free stock)
Salt and pepper

Enchiladas Ingredients
2 cooked chicken breasts shredded
1 cup shredded cheese
1 teaspoon paprika
¼ cup sour cream (add a teaspoon of milk or water to whip to thin)
½ a bunch of washed and chopped coriander
Spray oil and sandwich press

1 pack of Go No Gluten Wraps Large (for wheat-free, gluten-free option)
1 pack of Go Low Carb Wraps (for low-carb option)



Serves 6

Prep time: 45 minutes
Cooking time: 45 minutes

To Prepare Salsa (sauce)
Fry the garlic, onion and chillies for about 2 minutes in a nonstick skillet with spray oil.

Add the tomato soup (do not add water) and coriander. Let simmer for about 5 minutes. Cool and puree using blender or food processor.

Pour back into the skillet and add chicken stock, season to taste and simmer to thicken for about 3 minutes. Note: May need longer in order to reduce and thicken if using a gluten-free tomato soup.

To Prepare Enchiladas
Heat oven to 180C.

Mix together chicken, paprika and ½ coriander and set aside. Mix cheese, sour cream and remaining coriander and set aside separately.

Spoon enough enchilada sauce to cover bottom of a rectangular baking dish (approximately 30cm x 20cm) or square baking dish (approximately 25cm x 25cm).

If using Go No Gluten Wraps, heat sandwich press until ready and spray oil on tortillas (3 can fit overlapped at a time) and shut lid until steam escapes. While still warm and bendy, pass them through or brush with the enchilada sauce one at a time. Go Low Carb Wrap does not need to be heated first to become bendy.

Add chicken mixture to bottom ¼ of the tortilla and gently roll forward and place seam side down in the baking dish. Continue till finished. Top with remaining sauce then spoon on sour cream in dollops over enchiladas and finish off with cheese.

Bake for about 15 minutes until the cheese melts and starts turning golden brown. Top with remaining coriander. Cool for about 5 minutes before cutting and serving.

Feed your tribe some good tucker they’ll love!

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