Cheesy Chicken Enchiladas Recipe | Simple Home Edit

Ingredients

• 1 small red onion, finely sliced
• 1 tbsp white sugar
• 60 ml red wine vinegar
• 60 ml water
• 1 tbsp ground cumin
• 1 tbsp sweet paprika
• 1 tbsp dried oregano
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp sea salt flakes
• ½ tsp freshly cracked black pepper
• 1 small avocado
• ½ lime, juiced
• Sea salt flakes, to taste
• Freshly cracked black pepper, to taste
• 600 g boneless, skinless chicken breast (2 large breasts)
• 2 tbsp olive oil
• 1 brown onion, diced
• 1 tbsp freshly minced garlic
• 1 tbsp apple cider vinegar (can be substituted with red wine vinegar or white vinegar)
• 700 g passata
• 1 tbsp brown sugar
• 200 g corn kernels (fresh, frozen or canned)
• 250 g shredded cheddar or Mexican cheese blend
• 8 regular flour tortillas
• ¼ bunch finely chopped coriander (cilantro), to serve