3 cups shredded tasty cheese
1 medium onion, chopped
2 cups cooked chopped chicken
¼ cup each sultanas and slivered almonds
2/3 cup sour cream
1/3 cup GREEN JALAPENO CHILLI SAUCE
1/3 cup chopped coriander
¼ cup each butter and flour
1½ cups chicken broth
1/2 cup GREEN JALAPENO CHILLI SAUCE
1 cup sour cream
12 small corn or flour tortillas
1/3 cup finely sliced green onions
To make the sauce, melt butter in a saucepan and whisk in flour. Cook for 1 minute. Add chicken broth and whisk constantly until sauce thickens. Remove from heat and stir in 1/2 cup chilli sauce and 1 cup sour cream.
To heat the tortillas, warm in a hot dry frying pan until soft and stack on a plate.
To assemble enchiladas, organize ingredients in the following order: baking dish, an empty plate, filling and the plate of tortillas. Pour 1/3 of the sauce in the bottom of a baking dish. Then place a tortilla on the empty plate. Spoon approximately ½ cup of the filling down the centre of the tortilla. Place the right side of the tortilla over the filling and then overlap the left side to form a roll. Place seam-side down in baking dish. Continue to fill remaining tortillas. Spoon remaining sauce evenly over rolled tortillas to cover and sprinkle with 2 cups shredded cheese and green onions. Bake uncovered at 180°C for 20 minutes or until sauce is bubbling around the edges. Serve each portion garnished with a spoonful of guacamole and sour cream (optional).