Chicken Enchiladas - cooking recipe

Ingredients

4 cups chopped leftover cooked chicken or 4 cups cooked turkey
1 tablespoon vegetable oil
1/2 cup chopped onion
1 large garlic clove, minced
5 small whole green chilies, chopped (canned or fresh, (to taste)
3 cups canned diced tomatoes with juice
2 tablespoons tomato puree
1 cup tomato passata
1 teaspoon paprika
1 teaspoon oregano
1 teaspoon chili powder (more or less to your taste)
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
salt
12 -15 corn tortillas (I always used flour tortillas and I make my own)
16 ounces cheddar cheese, grated (The original recipe calls for Monterey Jack, so by all means use that if you can get it)
1 -2 cup sour cream, for serving
sliced spring onion, for serving

Preparation

Heat the vegetable oil in a large skillet.
Saute the onion and garlic until the onion begins to soften.
Stir in the chilies, tomatoes, passata, and tomato puree.
Simmer for 5 minutes and then add the diced chicken, paprika, cumin, pepper, oregano and salt to taste.
Simmer for 20 minutes longer.
Pre-heat the oven to 180*C/350*F.
Spoon a bit of the sauce on the bottom of a lightly greased flat baking dish.
Spoon some of the chicken mixture onto the centre of a tortilla and then roll up and place it in the baking dish.
Repeat with remaining chicken filling and tortillas, saving a bit of the sauce to spoon over the top.
Spoon reserved sauce over top and sprinkle with all the cheese.
Bake until the cheese melts and the enchiladas are hot and bubbly, from 15 to 20 minutes.
Top with sour cream and spring onions to serve. Delicious!