Chicken Enchiladas

Chicken

• 700 g water
• 800 g chicken breasts, cut in strips (5 cm x 1 cm)
• fine sea salt, to taste
• ground black pepper, to taste
• olive oil, for greasing

Filling

• 150 g Cheddar cheese, cut in pieces (2 cm)
• 100 g mozzarella cheese, drained, cut in pieces (2 cm)
• 50 g spring onions, cut in pieces (5 cm)
• 5 g fresh coriander leaves
• 100 g red peppers, quartered
• 50 g tomatoes, quartered
• 50 g red onions, quartered
• 2 garlic cloves
• 1 fresh red chilli, halved, deseeded if desired
• 250 g sour cream
• 40 g lime juice
• 1 tsp smoked paprika
• 1 tsp chipotle paste
• ½ tsp fine sea salt
• ¼ tsp ground black pepper

Assembly

• 8 flour tortillas
• 400 g tinned chopped tomatoes