Red-sauce chicken enchiladas

Ingredients

• 600 g raw boneless skinless chicken breast
• 750 ml water, for poaching
• 8 small flour tortillas, about 20 cm across
• 400 g canned crushed tomatoes
• 120 g onion, finely diced
• 9 g garlic, minced
• 15 ml olive oil
• 4 g mild chili powder
• 2 g ground cumin
• 2 g dried oregano
• 3 g salt
• 120 g shredded mozzarella
• 80 g sour cream
• 150 g fresh tomato, diced
• 10 g fresh cilantro leaves

Let’s make it

1. Put the chicken and poaching water in a saucepan; the water should just cover the chicken, so use a snug pan. Bring to a gentle simmer, cover and cook for 15–20 minutes until the thickest parts reach 165°F (74°C). Transfer to a clean plate, rest for 5 minutes, then shred with two forks. Discard the poaching water.
2. While the chicken cooks, heat the oil in a second saucepan. Cook the onion for 6–7 minutes over medium heat. Add garlic, chili powder, cumin and oregano; stir for 30 seconds. Add crushed tomatoes and salt, then simmer for 10 minutes.
3. Heat the oven to 375°F (190°C). Mix one-third of the sauce into the shredded chicken. Spoon another third over the bottom of a 23 × 33 cm baking dish. Warm the tortillas briefly in a dry skillet so they bend without tearing.
4. Divide chicken evenly among the eight tortillas, roll them and arrange seam-side down in the dish. Spoon the remaining sauce across the centers and scatter with mozzarella. Bake for 18–22 minutes until the center of the filling reaches 165°F (74°C) and the cheese has melted.
5. Rest for 5 minutes, then add sour cream, diced fresh tomato and cilantro. Serve two enchiladas per person with one-quarter of the toppings.