Shredded Chicken Enchiladas - Delicious shredded Chicken Enchiladas with Jalapeño Lime Enchilada sauce, shredded chicken and cheese. This definitely makes the perfect weeknight dinner.
Preheat oven to Gas Mark 4, 180 degrees.
Heat the oil and add the onion. Cook for 4 - 5 minutes until light golden brown, then stir in the chicken. Stir for 2-3 minutes. Remove from heat.
In a small bowl combine the chicken mixture, 1/2 the cheese, the sour cream and lime juice.
Stir in the jalapeños and corn. Cook for 2 minutes and remove from the heat.
Heat the oil in a medium sized pan over medium heat. Stir in the flour, chilli and garlic and combine together.
Pour in the tomatoes and stock, then add the onion powder, jalapeños, lime, cumin, herbs and salt. Bring to the boil, then simmer for 8 - 10 minutes.
Dip a tortilla in the sauce, then add some of the filling. Roll tight and put into the baking dish seam down. Repeat with other tortillas.
Pour over the remaining sauce and add the cheese mixture. Bake for 25 minutes.