Chicken Enchiladas

4 chicken breast fillets, poached and shredded
4 spring onions, finely chopped
4 Cups grated cheddar cheese
Salt & freshly ground pepper
16 tortillas
2 x 400g can crushed tomatoes
½ C parsley leaves
1 large green chilli
2 teaspoons minced garlic
2 Tablespoons cream

Preheat oven to 190°C. Combine chicken with spring onions, half the cheese and season with salt and pepper.

Heat a small frying pan over a medium heat. Cook tortillas for 5 seconds on each side or until golden. Divide chicken mixture between the tortillas and roll up tightly. Place seam side down in a 19cm x 27cm ovenproof dish.

Place tomatoes, coriander leaves, chilli, garlic, cream into a food processor and process until smooth. Pour over enchiladas and sprinkle with remaining cheese. Bake for 20-25 minutes or until cheese is golden and sauce is bubbling.