Chicken enchiladas

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• Olive oil3 tbsp
• Red onionsSliced2
• Red peppersSliced2
• Red chilliesDeseeded; chopped and sliced3
• CorianderStalks chopped, leaves kept1 bunch
• Garlic clovesCrushed2
• Ground coriander1 tbsp
• Cumin seeds1 tbsp
• Chicken breastsSkinless, cut into small chunks6
• Refried beans415 g
• SweetcornDrained198 g
• Passata700 ml
• Golden caster sugar1 tsp
• Tortillas10
• Soured cream (142 ml pots)2
• CheddarGrated200 g

1. 1

   Pour 2 tbsp from the oil into your biggest pan and warm it. Soften the coriander stalks, onions, peppers, 2 chopped chillies and half of the garlic for 10 mins. Add the ground coriander (2 tsp) and cumin seeds (2 tsp) and fry for 1 min more. At the same time, brown the chicken in batches in the rest of the oil in a second frying pan, tipping each batch into the vegetables when ready.

2. 2

   Mix 150 ml of the passata, the beans, sweetcorn and coriander leaves into the chicken and vegetables. In a bowl, combine the remaining passata with the second garlic clove, the rest of the spices and the sugar, and set aside.

3. 3

   Lay the tortillas on a board, divide the filling between them, fold in the ends and roll up tightly. Spoon the passata sauce into your baking dishes and arrange the enchiladas on top. Dot with soured cream, sprinkle over the grated cheese and finish with the sliced chilli.

4. 4

   Cool and freeze, or, if serving straight away, heat the oven to 200°C (180°C fan) and bake for 30 mins. Scatter with extra coriander leaves before serving, if you like.