1 Tablespoon olive oil
6 Chicken thigh fillets| coarsely chopped
1 Red onion, thinly sliced
2 Teaspoons ground cumin
2 Teaspoons ground coriander
2 Teaspoons smoke paprika
12 Small corn tortillas
1 Cup Tomato passata
1/2 Cup coarsley grated cheddar, sour cream to serve, mixed salad leaves, to serve avocado salsa
1 Ripe avocado, halved, stone, peeled, finely chopped
2 Ripe flavorite tomatoes, seeded, finely chopped
1/2 Red oinion, finely chopped
1 Tablespoon finely chopped jalapeno chilli
1 Tablespoon lime juice
1/4 Cup caorsley chopped coriander
1. Preheat oven to 200 degrees. Heat the oil in a large frying pan over high heat. Add one-third of the chicken and cook, stirring, for 2-3 minutes or until browned and cooked through. Transfer to a bowl. Repeat with remaining chicken in 2 more batches. Reutrn chicken to the pan with the onion, cumin, coriander and paprika. Cook, stirring, for 2-3 minutes or until heated through.
2. Brush a tortilla with a little of the tomato passata. top with chicken mixture and roll to enclose filling. Place enchilada, seam-side down, in the base of a 6-cup capacity baking dish. Repeat with remaining tortillas and chicken mixture. Spoon the remaining tomato passata over the enchiladas and sprinkle with cheese. Bake in preheated oven for 15 minutes or until heated through.
3. Meanwhile, to make the avocado salsa, combine the avocado, flavorite tomato, onion, chilli, lime juice and coriander in a medium bowl. Taste and season with salt and pepper.
4. Divide enchiladas among serving plates and top with salsa. Dollop with sour cream. Serve immediatley with salad leaves, if desired.