These enchiladas are a hit with crew and guests and I often make them onboard.  The filling can be changed to whatever you like, but this version is the one I do on cruises because it involves the least cooking and mess!

Salsa (in a pinch you can use prepared salsa, but I prefer homemade)

• ¼ cup green onions or brown onion, chopped
• 1 Tbsp olive oil
• 1 can of diced tomatoes
• ¼ cup fresh coriander
• 1 Tsp dried oregano
• 2 cloves minced garlic
• 1 Tsp minced jalapeno peppers
• 2 Tsp lime juice (or lemon)
• Salt & pepper to taste

Gently sauté onions in oil for a few minutes then add other ingredients.  Boil for 10-15 min to allow flavours to meld.  This could be made ahead.

Filling

• 1 smoked chicken breast, diced
• 1 can black beans
• ½ red capsicum, diced
• 1 small can corn
• ½ cup chopped green onions
• 1 cup grated mild cheddar cheese
• ¼ cup fresh coriander
• 1 Tsp minced jalapeno peppers (more or less to taste)
• 1 Tbsp sour cream

Combine all ingredients in a bowl.

To fill tortillas:

• Pack of 10 small flour tortillas

Place ~1/2 cup mixture to one side of tortilla and roll up.  Place tortilla in a baking pan with a little salsa on the bottom.  Pour salsa over, sprinkle with more grated cheddar and bake at ~180oC until cheese is bubbly (~ 20 min).

Serve with sour cream, avocado and coriander.