Chicken Enchiladas

Total Time: 55 mins Preparation Time: 35 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 4 cups chopped leftover cooked chicken or 4 cups cooked turkey
• 1 tablespoon vegetable oil
• 1/2 cup chopped onion
• 1 large garlic clove, minced
• 5 small whole green chilies, chopped (canned or fresh, (to taste)
• 3 cups canned diced tomatoes with juice
• 2 tablespoons tomato puree
• 1 cup tomato passata
• 1 teaspoon paprika
• 1 teaspoon oregano
• 1 teaspoon chili powder (more or less to your taste)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon black pepper
• salt
• 12 -15 corn tortillas (i always used flour tortillas and i make my own)
• 16 ounces cheddar cheese, grated (the original recipe calls for monterey jack, so by all means use that if you can get it)
• 1 -2 cup sour cream, for serving
• sliced spring onion, for serving

Recipe

• 1 heat the vegetable oil in a large skillet.
• 2 sauté the onion and garlic until the onion begins to soften.
• 3 stir in the chilies, tomatoes, passata, and tomato puree.
• 4 simmer for 5 minutes and then add the diced chicken, paprika, cumin, pepper, oregano and salt to taste.
• 5 simmer for 20 minutes longer.
• 6 pre-heat the oven to 180*c/350*f.
• 7 spoon a bit of the sauce on the bottom of a lightly greased flat baking dish.
• 8 spoon some of the chicken mixture onto the centre of a tortilla and then roll up and place it in the baking dish.
• 9 repeat with remaining chicken filling and tortillas, saving a bit of the sauce to spoon over the top.
• 10 spoon reserved sauce over top and sprinkle with all the cheese.
• 11 bake until the cheese melts and the enchiladas are hot and bubbly, from 15 to 20 minutes.
• 12 top with sour cream and spring onions to serve. delicious!