I’m using a pre-roasted chicken for these enchiladas. While Tex-Mex enchiladas are often baked in a sauce, these are much simpler.
½ cup sour cream, diluted with a little water
3 large red chillies, roughly chopped
For the sauce, combine the tomatoes, onion, chillies, chipotle and garlic in a blender with about 1½ cups of water and blend to a smooth puree. Heat a large lidded frying pan over medium heat and add the oil. Add the sauce and simmer for about 10 minutes until the sauce darkens and thickens slightly. Taste and adjust seasoning as needed.
Shred the chicken and add a few spoons of the sauce to the meat to create a filling. Heat a small frying pan over medium heat and add the olive oil. Fry the tortillas for a minute or two on each side until soft and pliable but not browned or crisp. Using tongs, dip the tortillas into the sauce then place on a board, sauce side up. Add a few spoons of the sauce and shredded chicken mix and roll up the enchilada. Place the enchiladas on a serving plate (about 3 per serve), then spoon over the remaining sauce. Drizzle with the sour cream, top with lettuce, onion, avocado and coriander, then crumble the feta on top to serve.
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