Chicken Enchiladas

Bring chicken broth to a simmer in a saucepan, add chicken breast, cover and cook on low until cooked through (74 C inside). Lift out the chicken, shred it with two forks and keep the broth.

In another saucepan, heat vegetable oil over medium heat and whisk in all purpose flour for 1 minute. Add chili powder, cumin, garlic powder and oregano for 30 seconds, then whisk in tomato paste, the poaching broth and salt. Simmer until slightly thickened.

Cook onion in vegetable oil in a skillet until soft. Mix with shredded chicken, green chili, half of monterey jack and 120 ml of enchilada sauce.

Heat the oven to 190 C. Warm corn tortillas in the microwave under a damp towel for 45 seconds so they bend without cracking. Spread a little sauce in a 23 x 33 cm baking dish, fill each tortilla with chicken filling, roll up and lay seam side down.

Pour the rest of the sauce over rolled enchiladas, cover with the remaining cheese and bake until bubbling and the cheese is melted.

Top baked enchiladas with cilantro and sour cream. Rice and beans on the side are traditional.