Enchiladas…but layered up like lasagne, a marriage of two delicious dishes that always go down well with kids (and grown-ups). Voila.
I have a soft spot for enchiladas, they are definitely in my top 10 comfort foods (number one being mashed potatoes and gravy). As with all the recipes I post make this your own by substituting the chicken or sweet-potato with whatever is in season, or whatever your little sous-chef desires. This is a great template recipe to play with and tastes even better the next day.
Heat 1T olive oil in a pan and sauté onion over med/low heat 3-5 minutes. Add remaining ingredients and cook over low heat while you prepare the filling.
Bring chicken stock to boil, turn down to med/low and add chicken breasts. Poach for 10 minutes, then turn of the heat and let the chicken sit in the broth for 5 minutes. Remove to a plate to cool for a few minutes, then shred with 2 forks and put to a bowl.
While chicken is poaching – prick the sweet potato a couple times with a fork then put on a plate and cook in a microwave for 6 minutes – then let sit for 5 minutes. Scrape out flesh and add to shredded chicken. Add crumbled feta, oregano, cumin, fresh coriander, onions and mix together.
Heat oven to 180C. Coat a 9×9 inch baking dish with olive oil. Place 6 tortilla halves on the bottom of the dish and top with 1/3 of filling mixture, then put a few tablespoons of sauce over the filling. Put 6 tortilla halves over this …and repeat until you end with the last 6 tortilla halves. Pour the remaining sauce over the top, spread the shredded cheddar over the top and bake in the oven for 30 minutes.
Serve with sour cream, chopped fresh coriander and chopped black olives (and maybe some chopped fresh jalapeno if you want a little kick).