me gusta mañana, me gustas tu, me gusta enchilada, me gustas tu

One of my favourite types of food is mexican and (good) tex mex.  Quesadillas, fajitas, burritos, enchiladas, tostadas, empanadas...  The list is long, and the list is tasty.  When I was in Texas recently I ate some seriously good mexican and tex mex, at restaurants (if you're in Allen, near Dallas, check out La Finca Chiquita, it's awesome) and at home. 

A friend gave me her enchilada recipe which, having made since getting back to kiwiland I can confirm that it is muy MUY buen.  I've made a few annotations to the original recipe, to make it user-friendly across the great Pacific-divide, because some ingredients have to be altered slightly.  But that's okay, in fact, that's the best part - you can alter ingredients quite a lot with recipes like this one.  You don't like avocado?  Don't use it.  You want to use some mince?  Go ahead - just brown it with some onion and add it to the filling.  Can't find green taco sauce?  Use regular salsa.  Oh, and heads up - coriander = cilantro. 

So, without further ado, it's enchilada-time! 

3 cups cooked chicken, shredded
2 cups grated cheese (US - jack with peppers, NZ - tasty)
1 1/2 cups sour cream
2 fresh chilis, chopped up (US - use 4.5 oz tin green chilis)
1/3 cup fresh coriander, chopped 
8 flour tortillas (8")
1 jar green taco sauce/salsa (about 1 cup)
toppings - diced tomatoes, diced avocado, more coriander, red onion...

1. Preheat oven to 180 degrees celcius (350 farenheit).
2. Stir together the chicken, cheese and 1/2 cup of sour cream.   Spoon mixture over tortillas, roll up. 
3. Place tortillas seam-side-down in lightly greased oven dish.  Brush lightly with olive oil and twist some cracked pepper. 
4. Bake for 35-40 minutes, until golden. 
5. Stir together the remaining sour cream with the taco sauce.  Spoon over hot enchiladas, and top with toppings.  Serves 4. 

NB: What's with the title?  Manu Chao, baby!!