Step 2
Shred the chicken and add a few spoons of the sauce to the meat to create a filling. Heat a small frying pan over medium heat and add the olive oil. Fry the tortillas for a minute or two on each side until soft and pliable but not browned or crisp. Using tongs, dip the tortillas into the sauce then place on a board, sauce side up. Add a few spoons of the sauce and shredded chicken mix and roll up the enchilada. Place the enchiladas on a serving plate (about 3 per serve), then spoon over the remaining sauce. Drizzle with the sour cream, top with lettuce, onion, avocado and coriander, then crumble the feta on top to serve.
Disclaimer : This story is auto aggregated by a computer programme and has not been created or edited by DOWNTHENEWS. Publisher: www.smh.com.au
