Incredible Mexican chicken enchiladas

Why not make double batch to serve the whole family and then enjoy leftovers for lunch for the week?

• 400 grams chicken breast fillets
• 4 tomatoes (400 grams)
• 2 tbsp liquid chicken stock, salt reduced (30 mls)
• 1 tsp chilli powder (1 grams)
• 2 tsp ground cumin (2 grams)
• 2 tsp dried oregano (2 grams)
• salt
• pepper
• 1 brown onion, diced (100 grams)
• 3 cloves garlic, minced (9 grams)
• 8 wholemeal tortillas (360 grams)
• 2/3 cup cheddar cheese, grated (160 grams)
• 1/3 cup fresh coriander, chopped (20 grams)
• 1/3 cup reduced-fat Greek natural yogurt (87 grams)

1. Cut chicken into bite-sized pieces. Season with salt and pepper. Preheat oven to 180C / gas mark 4.
2. In a food processor add tomato, stock, chilli powder, cumin and oregano.
3. Season with salt and pepper and blitz until smooth. Add a little more stock if needed to reach a smooth consistency.
4. In a frypan over a medium-high heat, add the onion and garlic and sauté for 1-2 minutes. Add the chicken and brown for 2-3 minutes.
5. Lay the tortillas on the bench and spread a small amount of sauce over each one.
6. Divide the chicken and onion mix along the middle of the tortillas, and roll each one up tightly. Place in a baking tray. Pour the rest of the sauce over the rolls and sprinkle with cheese.
7. Bake in oven for 30-40 minutes until onion is golden and chicken is cooked through.
8. Serve tortillas topped with coriander and a dollop of yogurt.