Name: Chicken enchiladas
Prep time: 35 min
Cook time: 50 min
Total time: 85 min
Ingredients: 3 chipotle chillies; 1 cup (250ml) boiling water; 500 gram chicken breast fillets; 1 tablespoon vegetable oil; 1 large_piece red onion (300g), chopped finely; 2 clove garlic, crushed; 1 teaspoon ground cumin; 1 tablespoon tomato paste; 800 gram canned crushed tomatoes; 1 tablespoon finely chopped fresh oregano; 2/3 cup (160g) sour cream; 1 1/2 cup (240g) coarsely grated cheddar cheese; 10 15cm flour tortillas

Ingredients

3 chipotle chillies

1 cup (250ml) boiling water

500 gram chicken breast fillets

1 tablespoon vegetable oil

1 large_piece red onion (300g), chopped finely

2 clove garlic, crushed

1 teaspoon ground cumin

1 tablespoon tomato paste

800 gram canned crushed tomatoes

1 tablespoon finely chopped fresh oregano

2/3 cup (160g) sour cream

1 1/2 cup (240g) coarsely grated cheddar cheese

10 15cm flour tortillas

Method

1.Cover chillies with the boiling water in small heatproof bowl; stand 20 minutes. Discard stems from chillies. Blend or process chillies with soaking liquid until smooth.

2.Meanwhile, place chicken in medium saucepan of boiling water; return to the boil. Reduce heat; simmer, covered, about 10 minutes or until chicken is cooked through. Remove chicken from poaching liquid; cool 10 minutes. Discard poaching liquid (or keep for another use); shred chicken finely.

3.Preheat oven to 180°C. Oil shallow rectangular 3-litre (12-cup) ovenproof dish.

4.Heat oil in large frying pan; cook onion, stirring, until softened. Reserve half of the onion in small bowl.

5.Add garlic and cumin to remaining onion in pan; cook, stirring, until fragrant. Add chilli mixture, tomato paste, undrained tomatoes and oregano; bring to the boil. Reduce heat; simmer, uncovered, 1 minute. Remove sauce from heat. Season to taste.

6.Meanwhile, combine shredded chicken, reserved onion, half the sour cream and a third of the cheese in medium bowl.

7.Heat tortillas according to instructions on packet. Dip tortillas, one at a time, in tomato sauce in pan; place on board. Place 1/4 cup of the chicken mixture along edge of each tortilla; roll enchiladas to enclose filling.

8.Spread 1/2 cup tomato sauce into dish. Place enchiladas, seam-side down, in dish (they should fit snugly, without overcrowding). Pour remaining tomato sauce over enchiladas; sprinkle with remaining cheese.

9.Cook enchiladas, in oven, uncovered, about 15 minutes or until cheese melts and enchiladas are heated through. Serve with remaining sour cream; sprinkle with coriander (cilantro) leaves, if you like.

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