Chicken Enchilidas With Chilli Salsa Sauce Recipe

• 60 ml Waitrose Extra Virgin Extra virgin olive oil, (4tbsp)
• 1 x Onion, finely sliced
• 2 stk celery, sliced into thin strips
• 2 x Garlic cloves, crushed
• 55 gm Waitrose Italian Sun-dry Tomatoes, finely sliced (2oz)
• 1 x 250 g pack Waitrose Brown Cap Mushrooms
• 1 x 500 g pack Waitrose Boneless Skinless, cut into strips Chicken Thigh Fillets
• 5 ml Each of cumin seeds and dry oregano, (1tsp)
• 30 ml Fresh coriander, minced (2tbsp) One lemon, juice of
• 175 gm Waitrose Reduced Fat Mature Cheddar, grated (6oz) Salt and freshly grnd black pepper
• 1 x 320 g pack Discovery Foods Soft Tortillas
• 1 x 226 g jar Pace Thick and Chunky Medium Salsa Lowfat sour cream to serve

Directions