Chilli, Cheese And Chicken Enchiladas

Directions

1. Lay the chicken breasts skin-side up in a warm frying pan just large sufficient to hold them. Cover with chicken stock, bring to a slow boil and simmer very gently for 20 min. Remove from the pan and, when cold sufficient to handle, throw away the skin and slice the meat against the grain into thin pcs. Set aside.
2. In a food processor, combine the lowfat yoghurt, cottage cheese, cornflour and coriander, pulsing just to mix - do not let it get runny. Preheat the oven to 180C/350F. Brush a 9" x 13" (23 x 33cm) baking dish with light extra virgin olive oil.
3. Put the red and green sauces into two large bowls. Dip a tortilla into the red sauce and lay it flat on a place. Spread 1tbsp of the cottage cheese and lowfat yoghurt mix down the centre, sprinkle with 1tsp minced onion, lay a few chicken strips on top and finish with a few chilli pcs. Roll up tightly and place in the prepared baking dish. Continue stuffing and rolling the remaining tortillas, alternating between green and red sauces.
4. Do not pack them too tightly into the pan. Spoon some of the red sauce over 4 of them and green sauce over the remaining, but do not drown them or possibly they will get soggy. Sprinkle with grated cheese and bake for 20 min.
5. To serve, place a green and red sauced enchilada on each plate, with a side salad, and garnish with the mint sprigs.