Cheesy Chicken

Preheat the oven to 200°C/180°C. Chop the chicken breasts. Peel and finely chop the onion and garlic. Chop the green chilli (remove the seeds, if you prefer it milder). Dice the pepper. Heat a pan over a medium-high heat with a drizzle of oil. Fry the chicken, onion, garlic and half of the red pepper for 5-6 min.

Add the green chilli (spicy!), taco seasoning (spicy!), chipotle powder (spicy!), salt, pepper, drained sweet corn and the tomato passata. If the mixture looks too thick, add a splash of water. Cook for 5 min further.

Finally, fold in half of the grated cheddar cheeses and all of the sour cream. Remove from the heat.

Divide the filling among the tortilla wraps. Roll and place into an oiled baking dish, seam-side down. Cover with the remaining cheese. Bake in the oven for 10 min or until crispy on top - these are your enchiladas. 

Wash, dry and chop the lettuce. Chop the tomatoes and coriander. Toss the lettuce, tomatoes and coriander in a bowl with the remaining pepper. Season the salad with olive oil and a squeeze of lime juice. 

Serve the enchiladas with the salad to the side.