Enchiladas with pulled chicken

• 600 g chicken
• 300 g grated mozzarella
• 200 g grated cheese
• 250 ml sour cream (light)
• 4 tsp The Spice Club Tex Mex spice mix
• 4 large or 8 small tortillas (25 cm)
• 800 ml tomato passata
• 2 Avocados (optional for garnish)
• 1 bunch of coriander (optional for garnish)

Step 1: Make the pulled chicken

• Place 600g chicken breasts in a pan and add enough water to fully submerge the chicken. Bring the water to the boil and cook the chicken for 15-20 minutes, or until the internal temperature of the chicken reaches 75°C.
• Remove the chicken from the pan and let it rest for 5 minutes. Then use two forks to pull the chicken apart to shred it finely.

Step 2: Prepare filling

• Preheat the oven to 180°C.
• In a large bowl, combine the pulled chicken, 100g mozzarella, 100g grated cheese, sour cream and 4 tsp The Spice Club Tex Mex spice mix. Stir everything well.

Step 3: Filling the tortillas

• Place the tortillas on a flat surface. Spread the filling evenly down the center of the tortillas and roll them up tightly.

Step 4: Tomato passata and cheese

• Mix 2 teaspoons of The Spice Club Tex Mex mix with the tomato passata in a bowl
• Pour a layer of tomato passata over the bottom of an oven dish.
• Place the filled tortillas seam side down in the baking dish and pour the remaining tomato passata over them.
• Sprinkle the remaining mozzarella and grated cheese over the filled tortillas.

Step 5: Baking

• Bake the enchiladas in the preheated oven for 20-25 minutes, until the cheese is golden brown and melted.

Step 6: Serving

• Serve the Tex Mex enchiladas warm and garnish with fresh cilantro, extra sour cream or avocado, as desired.