Shredded Chicken Enchiladas in 60 Minutes - Recipe Top

Ingredients

• 700g boneless skinless chicken thighs
• 1 tbsp tomato paste
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 whole lime, juiced
• 0.5 large white onion, finely diced
• 12 yellow corn tortillas
• 500ml red enchilada sauce
• 300g shredded Monterey Jack and Sharp Cheddar cheese blend
• 2 tbsp neutral oil for flash-frying
• 0.25 cup fresh cilantro, chopped
• 4 radishes, thinly sliced
• 0.5 cup Mexican crema or sour cream