Chicken Enchiladas with Cheesy Nachos

• Preheat the oven to 200°C. Drain the corn and finely chop the onion.
• Heat the olive oil in a frying pan over medium-high heat and fry the corn with half of the onion for 1 - 2 minutes (see Tip).
• Stir in the chicken mince and Mexican spices* and fry for 2 - 3 more minutes, separating the mince as you do so.
• Stir in the passata and fry for 2 - 4 more minutes.

Tip: the rest of the onion will be served raw, but you can fry all of it here instead if preferred.

*Take care, this ingredient is spicy! Use as preferred.