Chicken & Tomato Salsa Enchiladas
- Lightly oil and season chicken breasts. Grill on medium-high heat (over charcoal, if possible) until meat thermometer reads 165°F (74°C). Lightly brush again with oil and cool. Cut into small cubes.
- Spread a small amount of sour cream over each tortilla. Place about ¼ cup (50 mL) of diced chicken across the centre. Cover with the same amount of well mixed tomato salsa.
- Fold in sides and roll the tortilla to form a sausage. Place in lightly oiled baking dish, seam side down. Continue until all tortillas are used. Brush lightly with oil and bake at 350°F (175°C) for 10 minutes or until well heated.
- Arrange 2 per person with garnishes of sour cream, avocado, and shredded lettuce.