Method

1. 01

   Poach the Chicken20 min

   Place the chicken breast fillets in a saucepan and cover with cold water. Bring to a gentle simmer over medium heat and cook for 15-20 minutes, or until the chicken is cooked through and no longer pink in the middle. Remove from the pan, allow to cool slightly, then shred using two forks. Set aside.

2. 02

   Prepare the Sauce Base7 min

   While the chicken cooks, heat the olive oil in a large frying pan or shallow casserole dish over medium heat. Add the finely chopped red onion and sauté for 5-7 minutes until softened and translucent.

3. 03

   Build the Enchilada Sauce11 min

   Stir in the minced garlic, ground cumin, and smoked paprika. Cook for 1 minute until fragrant. Add the tinned chopped tomatoes and chicken stock. Bring to a simmer, then reduce the heat and let it gently cook for 10 minutes to allow the flavours to meld, stirring occasionally. Season with salt and black pepper to taste.

4. 04

   Preheat Oven and Prepare Dish2 min

   Preheat your oven to 180°C (160°C fan/Gas Mark 4). Lightly grease a medium-sized baking dish (approximately 20x30 cm).

5. 05

   Combine Filling Ingredients3 min

   Pour approximately 100 ml (about a quarter) of the tomato sauce into a separate bowl and mix with the shredded chicken. This will be your filling. Keep the remaining sauce warm.

6. 06

   Assemble the Enchiladas8 min

   Slightly warm the corn tortillas to make them more pliable (you can microwave them for 15-20 seconds or quickly heat them in a dry pan). Spoon about 2 tablespoons of the chicken filling into the centre of each tortilla, then roll it up tightly. Place the rolled tortillas seam-side down in the prepared baking dish.

7. 07

   Sauce and Cheese Application2 min

   Pour the remaining tomato sauce evenly over the rolled enchiladas in the baking dish, ensuring they are well covered. Sprinkle generously with the grated mature Cheddar cheese.

8. 08

   Bake to Perfection25 min

   Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbling and the enchiladas are heated through. The edges should be slightly golden.

9. 09

   Garnish and Serve2 min

   Remove from the oven, allow to rest for a few minutes. Garnish with fresh chopped coriander and a dollop of soured cream, if desired. Serve hot.