Chicken enchiladas

Tonight my darling hubbie is cooking me dinner and for once I have a good idea what I fancy. The last few weeks has been quite dire on the cooking and eating front as I never know what I fancy but I think that's mainly because I know whatever I eat will make me feel sick !

Anyway tonight is Mexican night. We did briefly think about chicken fajitas but Hubbie thinks they're too messy and has offered to make me chicken enchiladas - under supervision I might add.

CHICKEN ENCHILADAS
serves 2-3 depending how hungry you are !

SPICY TOMATO SAUCE

1 onion chopped
1-2 cloves of garlic crushed
1-2 red chillies de-seeded and chopped
1.5 tins chopped tomatoes
squeeze tomato puree
seasoning
1/2 tsp sugar
fresh chopped coriander

ENCHILADAS

2 large or 3 medium chicken breasts
4 tortillas (I use discovery ones as they are not too big)
Grated cheese

To start, make the sauce - while you're doing this you can grill the chicken breasts until cooked through.

Fry the onion, garlic and chilli in olive oil until soft (I have used a mix of olive and chilli oil too)
Then add the tomatoes and the rest of the ingredients apart from the coriander. Stir well and add 1/2 can of water and simmer until thickened. Take off the heat and stir through the coriander.

Shred the cooked chicken and mix with a few spoonfuls of the sauce to bind.

Lay out a tortilla and spread with a little of the tomato sauce. Place 1/4 of the chicken mix in the middle and roll up. Put in a lightly oiled baking dish with the open side downwards. Rpt to use the rest of the tortillas.

Top this with the remainder of the tomato sauce and then plenty of grated cheese.

Bake in a moderate oven until the cheese is browned and the enchiladas are hot in the middle.

Serve with salad and a little Mexican rice salad.