Meg’s Chicken Enchiladas

Ingredients:

Method:

• Note: Mexican seasoning con be quite salty so taste the sauce before adding any extra salt. If using chilli powder odd a little bit at a time until you gel the desired heat.

To poach the chicken:

• In a medium size saucepan, odd the stock, chicken breasts, onion, boy leaf and oregano.
• Place over a medium heat and bring to the boil, cover with a lid and reduce the heat to a gentle simmer.
• Cook for opproximolely 15 minutes or until the chicken is cooked through.
• Remove from !he heat.
• Strain and reserve the broth for MEG’S RED SAUCE.
• Discard the onion and bay leaf.
• Set the chicken breasts aside to cool a little. When the chicken is cool enough to handle, shred the chicken inlo a mixing bowl.

To prepare Meg’s Red Sauce:

• Place a saucepan over medium heat and odd the oil.
• When hot add the flour and cook for a minute, stirring constantly.
• Add Mexican seasoning (or chilli) and cook for 30 seconds, then stir through the reserved chicken broth, tomato puree (or possota), oregano and cumin.
• Reduce the heat to very low and simmer for at least 15- 20 minutes; the longer the sauce cooks the better it gets! Adjust seasoning to taste.

To prepare the chicken filling:

• Add 1 cup of MEG’S RED SAUCE to the shredded chicken, along with the cumin, grated cheese and diced onion.
• Mix until well combined and set aside.

To prepare the enchiladas:

• Preheat oven to 170° C.
• Pour some of the remaining sauce (save a little for the top) into a large ovenproof baking dish.
• Place a small handful of the chicken filling onto each tortilla and roll it up.
• Place the tortillas into the baking dish.
• Spoon the remaining sauce around the sides of the tortillas and top with some grated cheese.
• Bake for 20 – 30 minutes or until heated through and the cheese is melted.
• Remove from the oven and sprinkle over the fresh coriander.
• Serve with small bowls of sour cream, guacamole, and wedges of fresh lime.