Chicken enchiladas

INGREDIENTS:

• 2 chicken breast fillets, poached and shredded
• 2 shallots, finely chopped
• 2 cups (160g) grated cheddar cheese
• Salt & freshly ground pepper
• 1/4 cup peanut oil
• 8 (13-14cm) corn tortillas
• 1 x 400g can whole peeled tomatoes
• 1/4 cup coriander leaves
• 1 large green chilli
• 1 garlic clove, crushed
• 1 tablespoon pouring cream

INSTRUCTIONS:

• Step 1
  Preheat oven to 190°C. Combine chicken with shallots, half the cheese and season with salt and pepper.
• Step 2
  Heat oil in a small frying pan over a medium heat. Cook tortillas for 5 seconds on each side or until golden. Drain on paper towel. Divide chicken mixture between the tortillas and roll up tightly. Place seam side down in a 19cm x 27cm ovenproof dish.
• Step 3
  Place tomatoes, coriander leaves, chilli, garlic, cream into a food processor and process until smooth. Pour over enchiladas and sprinkle with remaining cheese. Bake for 20-25 minutes or until cheese is golden and sauce is bubbling. Place 2 enchiladas on each plate and serve with dishes of sour cream, avocado and Mexican salsa.