Ingredients

• 2x 8oz. Containers Oolie Spicy Pepper Dip
• 1 x 15oz Can crushed tomatoes
• 2 Cups cooked shredded chicken
• ½ Cup frozen sweetcorn (thawed)
• 1 Can black beans, rinsed and drained
• 1 Tablespoon taco seasoning
• ¼ Cup mayonnaise
• 12 x Small corn or flour tortillas
• 1 Avocado
• Juice and zest of a lime
• Salt and pepper
• Optional garnish: Cilantro, sliced jalapeños and radishes, diced red onion.

Instructions

1. Preheat the oven to 375°F.
2. Stir together the Oolie Spicy Pepper dip and crushed tomatoes. Spoon half of the sauce over the bottom of a 4 Qt (large) rectangular baking dish and set the rest aside.
3. In another bowl, mix the shredded chicken, corn, black beans, mayonnaise and taco seasoning.
4. Add a couple of tablespoons of the chicken mixture into each tortilla, roll up, and lay in rows in the baking dish, seam-side down.
5. Spoon the rest of the pepper sauce over the tortillas and bake for 30 minutes until the center is 165°F and the sauce is bubbling.
6. For the avo-lime dressing: use a fork to mash up the avocado. Add the juice and zest of a lime and a little water and mix to your desired consistency – season to taste.
7. When the enchiladas are ready, drizzle the avocado-lime dressing over it all, garnish as desired and dig in.

Allergen declaration:

Allergens are dependent on the brand of products you purchase; please check the packages of the ingredients you purchase carefully!

Inherent allergens:  Egg, Gluten (if using flour tortillas), Soy (often present in tortillas).