1 tbspn olive oil
6 chicken fillets, coarsely chopped
1 red onion, thinly sliced
2 tspns ground cumin
2 tspns ground coriander
2 tspns smoked paprika
12 small corn tortillas
1 cup tomato passata
1/2 cup coarsely grated cheddar
sour cream, to serve
mixed salad leaves, to serve
1 ripe avacodo, halved, stoned, peeled, chopped
2 ripe tomatoes, seeded, finely chopped
1/2 red onion, finely chopped
1 tblspn finely chopped jalapeno chilli
1 tblspn lime juice
1/4 cup coarsely chopped coriander
Preparation time: 30 minutes
Preheat oven to 200°C. Heat the oil in a large frying pan over high heat. Add one-third of the chicken and cook, stirring, for 2-3 minutes or until browned and cooked through. Transfer to a bowl. Repeat with remaining chicken in 2 more batches. Return chicken to the pan with the onion, cumin, coriander and paprika. Cook, stirring, for 2-3 minutes or until heated through.
Brush a tortilla with a little of the tomato passata. Top with chicken mixture and roll to enclose filling. Place enchilada, seam-side down, in the base of a 6-cup capacity baking dish. Repeat with remaining tortillas and chicken mixture. Spoon the remaining tomato passata over the enchiladas and sprinkle with cheese. Bake in preheated oven for 15 minutes or until heated through.
Meanwhile, to make the avocado salsa, combine the avocado, tomato, onion, chilli, lime juice and coriander in a medium bowl. Taste and season with salt and pepper.
Divide enchiladas among serving plates and top with salsa. Dollop with sour cream. Serve immediately with salad leaves, if desired.