Mexican chicken enchiladas

Serves 4-6

Mexican chicken enchiladas

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Ingredients

• 12 corn tortillas
• 5 tsp olive oil
• ½ onion, chopped
• 1 garlic clove, mincedMexican chicken enchiladas
• 1 (400 g/14 oz) can crushed tomatoes
• 1 (125 g/4 oz) can chopped cooked green chiles, or ⅓ cup chopped pickled jalapeños (to taste)
• ½ cup water
• ½ tsp dried oregano
• 1 tsp sugar (if needed)
• 3-4 skinless chicken breasts (if you prefer, you can use ground beef), cut into small pieces
• 450 g/1 lb of grated jack cheese/mild cheddar
• 1 handful cilantro
• 1 cup sour cream
• ½ head iceberg lettuce
• salt

Instructions

1. Preheat oven to 350 °F.
2. In a frying pan, heat the tortillas (for 2-3 seconds on each side).
3. Add 2 tablespoon of olive oil to a sauté pan and heat over medium heat.
4. Add the onion and cook for 5-6 minutes, until translucent.
5. Add the garlic and cook for 1 minute more.
6. Add the crushed tomatoes, the green chiles, the water and the oregano.
7. Bring to a simmer and taste. If needed, add half a teaspoon of sugar to the sauce to make it less acid.
8. Cut the chicken into small pieces and add salt to taste.
9. Add 2 tablespoon of oil to a pan and fry the chicken until brown.
10. Remove from heat.
11. Spread 1 tablespoon of olive oil on the bottom of a baking dish.
12. Take a tortilla, add the shredded cheese and 1 to 2 tablespoons of chicken (cover about ⅔ of the tortilla), then roll up the tortilla and place it in the baking dish.
13. Fill all the tortillas and put them into the baking dish.
14. Pour the sauce over the tortillas and cover them all (you can thin the sauce if necessary with some water).
15. Sprinkle the rest of the grated cheese over the tortillas.
16. Put the baking dish in the oven for 10-15 minutes.
17. You can garnish enchiladas with cilantro and sour cream and serve with sliced iceberg lettuce dressed only with vinegar and salt.