Using Bega Easy Melt Colby Shredded Cheese
Serves: Makes 6
Cooking Time: 25-30 Minutes
6 small flour tortillas (6 inch)
1 tbsp olive oil
½ red onion, diced
1 red capsicum, diced
1 zucchini, grated
1 tsp chilli powder
1 tomato, diced
2 corn cobs, kernels removed
400g chicken breast fillets, sliced into thin strips
1 jar tomato salsa
¾ cup Bega Easy Melt Colby shredded cheese
Preheat the oven to 180°C. While the oven is preheating, wrap the tortillas in foil and warm for 5 minutes.
Place a large pan over a medium heat. Add the olive oil and sauté the onion, capsicum and zucchini. Cook for 3 minutes, add the chicken and chilli, and continue to cook for another 2-3 minutes. Add the tomato and corn, and cook for a further 3-4 minutes or until the chicken is just cooked. Remove from the heat and ensure all ingredients are combined well.
One at a time, fill each tortilla with ¼ cup of the filling, and then roll and place seam side down into a large baking dish. Spoon the salsa over each tortilla and sprinkle with the Bega Colby shredded cheese. Place the tortillas in the preheated oven for 10-15 minutes or until the cheese has melted.