Cover chillies with the water in small heatproof bowl; stand 20 minutes. Remove stems from
chillies; discard stems. Blend or process chillies with soaking liquid until smooth.
Meanwhile, place chicken in medium saucepan of boiling water. Return to a boil then reduce heat;
simmer, covered, about 10 minutes or until chicken is cooked through. Remove chicken from poaching
liquid; cool 10 minutes. Discard poaching liquid; shred chicken finely.
Preheat oven to moderate 180ºC / 160ºC (fan-assisted). Lightly oil shallow rectangular 3-litre
(12-cup) oven proof dish.
Heat oil in large frying pan; cook onion, stirring, until softened. Reserve half of onion in
Add garlic and cumin to remaining onion in pan; cook, stirring, until fragrant. Add chilli
mixture, tomato paste, undrained tomatoes and oregano. Bring to a boil then reduce heat; simmer,
uncovered, 1 minute. Remove sauce from heat.
Meanwhile, combine shredded chicken, reserved onion, half of soured cream and third of cheese in
Heat tortillas according to manufacturer's instructions. Dip tortillas, one at a time, in tomato
sauce in pan; place on board. Place 1/4 cup of chicken mixture along edge of each tortilla; roll
enchiladas to enclose filling.
Spread 1/2 cup tomato sauce into prepared dish. Place enchiladas, seam-side down, in prepared
dish (they should fit snugly, without overcrowding). Pour remaining tomato sauce over enchiladas;
sprinkle with remaining cheese. Cook, uncovered, about 15 minutes or until cheese melts and
enchiladas are heated through. Sprinkle with coriander leaves, if desired. Serve with remaining