1 tbsp vegetable oil
300g finely chopped red onion
2 cloves garlic, crushed
1 tsp ground cumin
3 chipotle chillies, soaked in hot water and ground to a paste
1 tbsp tomato paste
800g canned crushed tomatoes
1 tbsp finely chopped oregano
500g chicken breast fillets, boiled and shredded
160g sour cream
240g coarsely grated cheddar
6-inch flour tortillas, heated
Preheat oven to 180°C.
Oil shallow rectangular three-litre ovenproof dish.
Heat oil in a large frying pan; cook onion, stirring, until softened.
Reserve half the onion in a bowl.
Add garlic and cumin to remaining onion in pan; cook, stirring, until fragrant.
Add chilli paste, tomato paste, undrained tomatoes and oregano; bring to the boil.
Reduce heat; simmer, uncovered, 1 minute.
Remove sauce from heat.
For the filling: Combine chicken, reserved onion, half the sour cream and a third of the cheese in a bowl. Dip warm tortillas, one at a time, in tomato sauce in pan; place on board. Divide the chicken mixture between each tortilla; roll to enclose filling.
Spread ½ cup tomato sauce into the dish.
Place enchiladas, seam-side down, (they should fit snugly, without overcrowding).
Pour remaining tomato sauce over; sprinkle with remaining cheese.
Bake uncovered for 15 mins or until the cheese melts.
Serve with remaining sour cream.