Chicken Enchiladas

Ingredients

• Corn tortillas (15 cm) 8 (200 g)
• Cooked chicken, shredded 400 g
• Red enchilada sauce 500 ml
• Monterey Jack cheese, grated 150 g
• Onion, finely chopped 1 small (100 g)
• Vegetable oil 2 tbsp
• Garlic, minced 2 cloves
• Ground cumin 1 tsp
• Fresh cilantro, chopped 10 g

Instructions

1. 1

   Heat the oven to 190C and spread 125 ml of the enchilada sauce over the bottom of a 23 x 33 cm baking dish.

2. 2

   Heat 1 tbsp oil in a frying pan and cook the onion for 5 minutes until soft, then add the garlic and cumin and cook for 1 minute.

3. 3

   Mix the onion with the chicken, another 125 ml of the sauce and half of the cheese.

4. 4

   Brush the tortillas lightly with the remaining oil and heat them in a frying pan over medium-high heat for about 20 seconds per side, until soft and pliable.

5. 5

   Divide the filling among the tortillas, roll them up and lay them seam side down in the dish.

6. 6

   Pour the remaining sauce over the top, sprinkle with the rest of the cheese and bake for 20 minutes until bubbling.

7. 7

   Scatter with the cilantro and serve 2 enchiladas per person.