How to make
Boil the chicken breasts in lightly salted water. Leave them to cool and tear them into pieces or strips. Save the broth.
While the meat is cooling, make the sauce for the enchiladas:
Dice the onion, green pepper and fresh jalapeño. If you don't have or don't like very spicy food, you can avoid it or add a pinch of hot pepper flakes.
Add a little salt (be careful because there is salt in the dry fajita mix too) and cook, until the vegetables start to turn slightly golden.
Then pour some of the broth and Mexican Fajitas seasoning over the tomatoes. Cook, until the liquid is reduced and if necessary, dilute with more broth to the desired sauce density.
For the chicken filling - put the pulled chicken in a bowl and mix it with the chopped coriander leaves, the finely chopped marinated jalapeño, most of the grated yellow cheese and 4 tablespoons of the enchilada sauce (maybe a little more). Stir well.
Distribute the filling in the 4 tortilla wraps, add the sour cream and wrap them.
Arrange the enchiladas in a greased baking pan of a suitable size and pour the sauce over them. Sprinkle the remaining grated yellow cheese on top.
Bake in an oven preheated to 370°F (190°C), until the cheese has melted and lightly browned - about 15 minutes.
Serve the warm chicken enchiladas with a spoonful of sour cream and fresh lettuce leaves.
Truly wonderful!
