Chicken Enchiladas

400g tomatoes
1/4 cup jalapenos
1 tsp ground coriander
1/2 tsp salt
250g sour cream
2 Tbsp oil
900g chicken breast, diced
1 onion, diced
10 tortillas
3/4 cup tasty cheese

Blend tomatoes, jalapenos, coriander and salt until smooth. Add sour cream and combine. 
Heat oil in saucepan, add chicken and onion, cook until onion is soft, season to taste.
Spread tomato mixture over tortilla, aiming to leave some to pour over at the end, add chicken, then roll and place seam down in an ovenproof dish.
Add remaining sauce on top, sprinkle with cheese. Cover and bake at 180C for 30 minutes, then remove cover and grill until golden.