Chicken enchiladas

25 min active / 45 min total

• 250 g cooked shredded chicken
• 6 small corn tortillas
• 1 tbsp neutral oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• ½ tsp mild chilli powder
• 1 can (400 g) crushed tomatoes
• 100 ml water
• ½ tsp fine salt, divided
• 80 g grated cheddar
• 1 tbsp chopped coriander

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Before you start

Equipment
Oven, saucepan, microwave or skillet, small baking dish.

Allergens to check
Milk. Check every ingredient label and possible cross-contact for your needs.

Method

1. 01

   Start the sauce

   Heat oven to 200°C (180°C fan). Heat oil in a saucepan over medium heat. Soften onion for 5 minutes. Add garlic, cumin and chilli powder for 30 seconds. Stir in tomatoes, water and ¼ tsp salt. Simmer for 10 minutes.

   The sauce should be pourable but lightly thickened.

2. 02

   Fill the tortillas

   Mix cooked chicken with 3 tbsp sauce and the remaining ¼ tsp salt. Warm tortillas in a damp towel in the microwave in short bursts until flexible. Spread a little sauce in the baking dish, fill and roll tortillas and place seam-side down.

   Warm tortillas bend without tearing; the chicken is already cooked, not raw.

3. 03

   Bake until hot

   Cover with remaining sauce and cheese. Bake for 18–22 minutes until bubbling and the centre reaches 74°C. Rest for 3 minutes and finish with coriander.

   Check the centre rather than only the melted cheese.