Tex-Mex Enchiladas with Red Chilli Sauce

• 2 tbsp Vegetable oil
• 1 medium Yellow onion
• 3 cloves Garlic
• 2 tsp Ground cumin
• 2 tbsp Tomato purée
• 600 ml Red enchilada sauce
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 700 g Chicken thighs, boneless, skinless
• 12 pieces Corn tortillas
• 200 g Cheddar cheese, mature

1. Heat the oven to 200°C (390°F). Peel and finely chop the onion, then peel and crush the garlic.
2. Heat 1 tbsp of the vegetable oil in a saucepan over medium heat. Cook the onion with a pinch of the fine sea salt for 6 to 8 minutes until softened, then stir in the garlic and ground cumin for 30 seconds until fragrant.
3. Stir in the tomato purée, then pour in the red enchilada sauce. Simmer for 8 to 10 minutes until slightly thickened and glossy; season with the remaining fine sea salt and the black pepper.
4. Meanwhile, heat the remaining 1 tbsp vegetable oil in a large frying pan over medium-high heat. Season the chicken thighs lightly, then cook for 10 to 12 minutes, turning, until cooked through and no longer pink in the centre.
5. Tip the chicken into a mixing bowl and shred it using two forks. Stir in about 3 tbsp of the sauce to moisten, then stir in half of the cheddar cheese.
6. Spread a thin layer of sauce over the base of a baking dish. Warm the corn tortillas briefly in the dry frying pan, 10 to 15 seconds per side, just until pliable.
7. Divide the chicken mixture between the tortillas, roll up tightly, and arrange seam-side down in the dish. Pour over the remaining sauce and scatter over the remaining cheddar cheese.
8. Bake for 15 to 18 minutes until hot and bubbling, and the cheese has melted. Rest for 5 minutes before serving so the enchiladas hold together neatly.

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