Chicken tinga style enchiladas

• olive oil↗1 tbsp tbsp
• onion↗1

  thinly sliced

• garlic cloves↗2

  minced

• coriander

  leaves gathered and stems thinly sliced

• chipotle paste↗1-2 tsp tsp
• canned chopped tomatoes↗2 x 400g cans
• chicken breasts↗2
• frozen corn200g g
• medium wholegrain tortillas↗8
• cheddar↗65g g

  grated

• guacamole

  served with salsa and pickled jalapeños

Step-by-step instructions

1. 1

   Preheat the oven to 180°C/160°C fan/gas 4. Heat the oil in a large non‑stick oven‑safe skillet over medium‑high heat and sauté the onion, garlic and coriander stems with a pinch of salt for a few minutes until they soften slightly. Add the chipotle paste, tomatoes and 200 ml water. Add the chicken and increase the heat. Cook for 15 minutes until the sauce reduces and the chicken is cooked through. Remove the chicken and place on a cutting board. Set aside a third of the sauce in a bowl. Using two forks, shred the chicken, then return it to the skillet. Add the corn and season, optionally adding more chipotle.

2. 2

   Lay the tortillas on a clean work surface and distribute the mixture among them. Roll them up and place back in the skillet or in a baking dish if your skillet is not oven‑safe. Drizzle with the reserved sauce, sprinkle with cheese and bake for 15‑20 minutes until golden. Serve, sprinkled with coriander leaves and with guacamole, salsa and pickled jalapeños, if desired.