Chicken Enchiladas with Green Salsa

Quick, simple, delicious and you can substitute pretty much anything for anything else.

2 Chicken breast fillets
3 Tomatoes, quartered
1/2 Spanish onion, sliced
1 Clove garlic, sliced
1 bunch Coriander, roughly chopped
Juice of 1 lemon
1 TbspChipotle Paste
4 Corn tortillas
Grated cheese (Cheddar)
Corn

Place the chicken in boiling water and cook for 12 minutes. Drain and leave to cool.

Put the tomatoes, onion, garlic, coriander, lemon juice and chipotle paste in a blender and blend to a coarse sludge.

Shred the chicken. Divide the chicken and green sludge between the four tortillas. Sprinkle some corn on each, then roll them and place in a baking dish. Cover with cheese and bake in an iven at 200C for 20 minutes.