Chicken enchiladas are the sort of dinner that makes a Tuesday feel like an event. Tortillas rolled around shredded chicken, baked under sauce and cheese until the top turns golden and the whole thing goes gooey underneath. Most of it can be prepped ahead, so the oven does the work while you get on with everything else.
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
Recipe Inspiration: Chicken Enchiladas (Womens’s Weekly Food)
