Pre-heat the oven to 200 C / Gas 6. Place the chicken in an ovenproof dish and bake until cooked through, about 35 minutes. Remove and allow to cool. Reduce oven temperature to 170 C / Gas 3.
Meanwhile, heat a little oil in a frying pan and add the yellow pepper and onion. Cook until softened, 5 to 7 mintues. Add the garlic, jarred peppers and 1/2 the tomatoes. Mix well and cook for a further 5 minutes over medium heat.
Add the oregano, seasoning, chilli powder and vinegar. Mix well and cook for another 2 to 3 minutes. Remove from the heat and set aside.
Using 2 forks, shred the chicken.
Mix the chicken with pepper mix and coriander.
Divide the mixture evenly between the 2 tortillas. Fold over the sides and secure with a cocktail stick. Scatter over the cheese and the remaining tomatoes.
Place into a baking dish lined with baking parchment. At this point the dish can be placed into the fridge for baking later.
Bake at 170 C / Gas 3 until the chicken is piping hot and the cheese has melted, about 30 minutes.
Serve with a dollop of soured cream and avocado slices along with some extra coriander.
See my recipes for Mexican rice and Salsa to serve with these enchiladas.
This is fantastic to have my students create. I teach double lessons and its hard to find something with enough of challenge that tastes fantastic, the students couldn't get enough of them! - 27 Apr 2014