Buffalo Chicken Enchiladas

• 20 g Butter
• 2 cloves Garlic
• 2 tsp Ground onion
• 500 ml Tomato passata
• 120 ml Hot sauce
• 700 g Chicken thighs, boneless, skinless
• 200 g Sour cream
• 8 pieces Flour tortillas
• 180 g Cheddar cheese
• 4 pieces Spring onion

1. Heat the oven to 200°C (390°F). Melt the butter in a saucepan over medium heat, then add the garlic and cook for 30 to 60 seconds until fragrant.
2. Stir in the ground onion, then pour in the tomato passata and 60 ml of the hot sauce. Simmer for 8 to 10 minutes until slightly thickened, then take off the heat.
3. Meanwhile, put the chicken thighs in a baking dish and spoon over a few tablespoons of the sauce to lightly coat. Bake for 18 to 22 minutes, until the chicken is cooked through and the juices run clear.
4. Transfer the chicken to a bowl and shred it with two forks. Stir in the sour cream and the remaining 60 ml hot sauce until evenly coated.
5. Spread a thin layer of the tomato hot sauce over the base of the baking dish. Fill each flour tortilla with the buffalo chicken mixture, roll up, and arrange seam-side down in the dish.
6. Pour the remaining sauce over the enchiladas and sprinkle over the cheddar cheese. Bake for 12 to 15 minutes until bubbling and the cheese has melted.
7. Slice the spring onion and scatter over the top. Rest for 5 minutes before serving so the filling sets slightly.

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