date:Aug 16, 2013
e and roll to enclose filling. Place enchilada, seam-side down, in the base of a 6-cup capacity baking dish. Repeat with remaining tortillas and chicken mixture. Spoon the remaining tomato passata over the enchiladas and sprinkle with cheese. Bake in preheated oven for 15 minutes or until heated through.
3. Meanwhile, to make the avocado salsa, combine the avocado, tomato, onion, chilli, lime juice and coriander in a medium bowl. Taste and season with salt and pepper.
4. Divide enchiladas amon