Pollo Chicken Enchiladas

Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the chicken thigh and cook, stirring, for 3-4 minutes, or until browned. Remove from the pan and set aside on a plate (the chicken will continue cooking in step 4).

Return the pan to the heat with a drizzle of olive oil, add the brown onion and green capsicum and cook, stirring, for 3 minutes, or until the onion is soft. Add the Mexican spice blend and cook, stirring, for 1 minute, or until fragrant. Add the water (check the ingredients list for the amount) and 1/2 of the enchilada sauce to the pan with the veggies and stir to combine. Return the chicken to the pan, bring the sauce to a boil, then reduce the heat to medium-low and simmer for 10 minutes, or until the chicken has cooked through and the sauce has thickened. Season to taste with a pinch of salt.

Place one flour tortilla on a flat surface and top with 1/4 cup of the enchilada filling. Roll the tortilla over to close and place the enchilada (seam-side down) in the greased baking dish. Repeat with the remaining tortillas and filling.

Top the enchiladas with the remaining enchilada sauce and sprinkle with the Cheddar cheese. Place in the oven for 10 minutes, or until the cheese has melted. While the enchiladas are in the oven, pick the coriander leaves.