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Chicken enchiladas, shredded chicken rolled in corn tortillas under red sauce and melted cheese. Serves 4.
Season the 500 g chicken breast and pan-cook or poach it for 12-15 minutes until 74°C inside, then shred it with two forks.
Cook the diced onion and garlic in the oil for 4 minutes, then mix with the shredded chicken, cumin, chili powder, the 4 g salt, half the cheddar and a third of the enchilada sauce.
Warm the tortillas so they bend without cracking, spoon the filling down the middle of each, roll up, and sit them seam-side down in a 20 by 30 cm baking dish.
Pour the rest of the enchilada sauce over the top and scatter with the remaining cheddar.
Bake at 190°C for 20-25 minutes, until bubbling and the cheese is melted, then top with sour cream and cilantro.
