This is a lovely comfort food recipe which I used to make many years ago.  Last week I was looking for a meal that could be prepared ahead, so dug out this old favourite and it was as good as I remembered.  I use a whole green chilli pepper (seeds and all) because I like spicy food, but you can use whatever suits your palate. 

Serves 6

Heat oven to 180 degrees

Ingredients

1 small green chilli chopped (seeds optional)

500 g chicken fillets chopped into cubes

2 tbsp. olive oil

1 medium red onion finely chopped

2 cloves garlic crushed

1 tsp ground cumin

1 tbsp. tomato puree

2 x 400 cans chopped tomatoes

1 tsp dried oregano

150g sour cream

240g grated cheddar cheese

10 flour tortillas (15cms)

Fresh chopped coriander (Optional to serve)

Method

1. Grease a large shallow casserole dish to fit 10 rolled up tortillas (or use 2 dishes)
2. In a large frying pan brown the chicken in 1 tbsp. olive oil and season with S&P.  Once cooked set aside in a bowl
3. Add half of the chopped onion, half the sour cream and a third of the cheese to the chicken
4. Meanwhile heat the remaining tbsp. olive oil to the frying pan and fry the onion until soft – will take around 10 mins.  Then add the garlic, chilli and cumin to the pan stirring until fragrant
5. Add the tomato paste, 2 tins tomatoes and oregano and bring to the boil.  Reduce the heat and simmer uncovered for 1 minute.  Remove sauce form the heat and season to taste.
6. Spread a quarter of the tomato mixture over the base of the casserole dish
7. Dip each tortilla in the tomato sauce mixture, place on a board. Fill the enchiladas with equal amounts of the chicken mixture and roll up to enclose the filling – place in the casserole seam side down. They should fit snuggly without overcrowding
8. Pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese
9. At this point you can set aside until required. When ready cook uncovered for 15 minutes until the cheese has melts and the enchiladas have heated through
10. Serve with the remaining sour cream and coriander (optional)