- 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
- 1Cover chillies with the boiling water in small heatproof bowl; stand 20 minutes. Discard stems from chillies. Blend or process chillies with soaking liquid until smooth.
- 2Meanwhile, place chicken in medium saucepan of boiling water; return to the boil. Reduce heat; simmer, covered, about 10 minutes or until chicken is cooked through. Remove chicken from poaching liquid; cool 10 minutes. Discard poaching liquid (or keep for another use); shred chicken finely.
- 3Preheat oven to 180°C. Oil shallow rectangular 3-litre (12-cup) ovenproof dish.
- 4Heat oil in large frying pan; cook onion, stirring, until softened. Reserve half of the onion in small bowl.
- 5Add garlic and cumin to remaining onion in pan; cook, stirring, until fragrant. Add chilli mixture, tomato paste, undrained tomatoes and oregano; bring to the boil. Reduce heat; simmer, uncovered, 1 minute. Remove sauce from heat. Season to taste.
- 6Meanwhile, combine shredded chicken, reserved onion, half the sour cream and a third of the cheese in medium bowl.
- 7Heat tortillas according to instructions on packet. Dip tortillas, one at a time, in tomato sauce in pan; place on board. Place 1/4 cup of the chicken mixture along edge of each tortilla; roll enchiladas to enclose filling.
- 8Spread 1/2 cup tomato sauce into dish. Place enchiladas, seam-side down, in dish (they should fit snugly, without overcrowding). Pour remaining tomato sauce over enchiladas; sprinkle with remaining cheese.
- 9Cook enchiladas, in oven, uncovered, about 15 minutes or until cheese melts and enchiladas are heated through. Serve with remaining sour cream; sprinkle with coriander (cilantro) leaves, if you like.
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