Chicken Enchiladas - (Enchiladas de Pollo)

While on my Mexican food theme, I had very large flour tortillas, that my daughter had brought home, and was a bit unsure what to do with them. Then the other day I was watching the Mexican episode of Food Safari and came up with the idea for these enchiladas.

It is very simple recipe that can be adapted to suit your tastes.

Chicken Enchiladas

Chicken filling - 1-2 cm cubed chicken breast - I used 2 large breasts, 1 cup tomato passata, 1 tsp each ground cumin and coriander, 1/2 - 1 cup chicken stock

Place all ingredients in a frypan with a lid cook for 5-10 minutes or until chicken cooked and sauce thickened, you may need to remove lid to let the sauce thicken.

Salsa - Finely diced tomato, onion & capsicum, coriander leaves to taste, squeeze lemon or lime juice, 2-3 tsps olive oil. If you would like it hot add either dry or fresh chilli

Mix together.

(I used 4 small tomatoes, 1/4 red onion, 1/4 red capsicum)

Other Fillings - grated cheese, finely sliced onion

To serve: sour cream or greek yoghurt

Heat a griddle pan or frypan heat/grill tortillas until warm with slight griddle marks. Beware that you need to be able to fold them so make sure that they aren't crisp.

Construction while everything is hot. Lay your tortilla on a flat surface place some cheese across the bottom third in a line, but leaving 5cm to the edge.Then sliced onion. Then place some of the chicken mix on top. Fold over the bottom third, away from yourself. Then fold the edges over towards the middle, then roll it up. Place on a heated frypan or griddle plate fold side down. Leave until browned, but not burnt, turn over and toast the other side. It should take only a couple of minutes per side if your pans are hot. Serve with the salsa and sour cream or greek yoghurt.