- Step 1
Preheat oven to 190°C. Combine chicken with shallots, half the cheese and season with salt and pepper.
- Step 2
Heat oil in a small frying pan over a medium heat. Cook tortillas for 5 seconds on each side or until golden. Drain on paper towel. Divide chicken mixture between the tortillas and roll up tightly. Place seam side down in a 19cm x 27cm ovenproof dish.
- Step 3
Place tomatoes, coriander leaves, chilli, garlic, cream into a food processor and process until smooth. Pour over enchiladas and sprinkle with remaining cheese. Bake for 20-25 minutes or until cheese is golden and sauce is bubbling. Place 2 enchiladas on each plate and serve with dishes of sour cream, avocado and Mexican salsa.