Enchiladas Rojas con Pollo (Red Chilli Chicken Enchiladas)

• 500 g Chicken breast
• 600 g Tomato, ripe
• 1 medium Red onion
• 3 cloves Garlic
• 2 tbsp Guajillo chili powder
• 2 tsp Ground cumin
• 2 tbsp Olive oil
• 400 ml Chicken stock
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 12 pieces Corn tortillas
• 120 g Queso fresco
• 120 ml Mexican crema
• 15 g Fresh coriander

1. Heat the oven to 200°C (390°F). Put the chicken in a saucepan with the chicken stock and bring to a gentle simmer; cook for 12 to 15 minutes until the chicken is cooked through. Lift out the chicken and leave to cool slightly, then shred it; reserve the stock in the pan.
2. Meanwhile, roughly chop the tomatoes and half the red onion, and peel the garlic. Heat the olive oil in a saucepan over medium heat, then cook the chopped onion for 4 to 5 minutes until softened. Add the garlic, guajillo chili powder and ground cumin and cook for 30 seconds until fragrant.
3. Add the tomatoes, fine sea salt and black pepper, then pour in 250 ml of the reserved stock. Simmer for 10 to 12 minutes, stirring occasionally, until the tomatoes have broken down and the sauce looks slightly thickened. Taste and adjust seasoning if needed.
4. Transfer the sauce to a blender and blend until smooth, then return it to the pan and keep warm over low heat. If the sauce is very thick, loosen it with a splash more reserved stock so it coats the back of a spoon. Set a baking dish nearby.
5. Working one at a time, dip a tortilla into the warm sauce to coat both sides, then lay it on a board. Add a line of shredded chicken, roll up, and place seam-side down in the baking dish. Repeat with the remaining tortillas and chicken, then spoon any remaining sauce over the top.
6. Bake for 10 to 12 minutes until the enchiladas are warmed through and the sauce is bubbling at the edges. While they bake, thinly slice the remaining red onion and roughly chop the fresh coriander. Crumble the queso fresco.
7. Serve the enchiladas hot, topped with mexican crema, queso fresco, sliced red onion and fresh coriander. If you like, add a little extra sauce from the dish over each portion. Eat straight away while the tortillas are soft and saucy.

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