Baked enchiladas

Ingredients

• 1 kg chicken breast fillets
• 1 tsp table salt
• 2 bay leaves
• ½ white onion
• 8 tortillas
• ½ - 1 cup thickened cream
• 1 - 2 cups shredded mozzarella cheese

Sauce

• 6 salad tomatoes, chopped
• 1 bunch coriander, washed well and chopped
• ½ white onion, chopped
• 5 fresh red chillies, chopped
• 1 garlic clove, finely chopped
• 1 tsp table salt

Resting time: 25 minutes

Instructions

1. Place the chicken in a large saucepan and cover with water. Add the salt, bay leaves and onion and bring to a rapid simmer. Simmer for 10 minutes, then remove from the heat and stand the chicken in the water for 15 minutes. Drain and when cool enough to handle, finely shred the chicken.
2. Meanwhile, for the sauce, place all the ingredients in a blender with 1 litre of cold water and blend until smooth. The sauce should be runny but not super liquid.
3. Preheat the oven to 180˚C. Pour 100 ml of the tomato sauce into a baking dish.
4. Place a heavy–based frying pan over medium–high heat. Heat the tortillas, one at a time for 10–20 seconds on both sides or until pliable. Fill the warm tortillas with shredded chicken, roll up and place seam–side down in the baking dish.
5. Pour the remaining sauce over the top to cover, then drizzle with cream and scatter with cheese. Bake for 30 minutes or until the cheese is fully melted and light golden. Remove from the oven and stand for 10 minutes before serving.

Photography by Adam Liaw.

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