Chicken Enchiladas

Total Prep Time: 20mins  Cook Time: 40mins

INGREDIENTS

2 chicken breast fillets, poached and shredded
2 shallots, finely chopped
2 cups (160g) grated cheddar cheese
Salt & freshly ground pepper
1/4 cup peanut oil
8 (13-14cm) corn tortillas
1 x 400g can whole peeled tomatoes
1/4 cup coriander leaves
1 large green chilli
1 garlic clove, crushed
1 tablespoon pouring cream

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DIRECTIONS

STEP 1: Preheat oven to 190°C. Combine chicken with shallots, half the cheese and season with salt and pepper.

STEP 2: Heat oil in a small frying pan over a medium heat. Cook tortillas for 5 seconds on each side or until golden. Drain on paper towel. Divide chicken mixture between the tortillas and roll up tightly. Place seam side down in a 19cm x 27cm ovenproof dish.

STEP 3: Place tomatoes, coriander leaves, chilli, garlic, cream into a food processor and process until smooth. Pour over enchiladas and sprinkle with remaining cheese. Bake for 20-25 minutes or until cheese is golden and sauce is bubbling. Place 2 enchiladas on each plate and serve with dishes of sour cream, avocado and Mexican salsa.