Enchiladas With Chicken (Enchiladas revueltas)

Ingredients

1 tbsp raisins
1 tbsp chopped olives
1 tbsp chopped almonds
250g chicken, cooked, shredded
15 tortillas
2-3 eggs lightly beaten
1 jar pasta tomato sauce (alternatively make it fresh at home)
salt
finely chopped onion and shredded lettuce for garnish

Method

Preheat oven to 180C (350F).

Mix the almonds, raisins, olives, chicken and season with salt.

Soften the tortillas on a griddle, dip into beaten eggs, fill with chicken mixture and roll up. Arrange in an ovenproof dish.

Pour over tomato sauce and bake for 25-30 minutes, till well heated through and egg is set.

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