Chicken enchiladas

So tasty, once you've made these, you'll be making them again and again. Traditionally enchiladas are made with corn tortillas.. But wheat work just brilliantly too.

Makes 6

Prep time: 20 minutes

Cook time: 45 minutes

For the sauce

1 tbsp olive oil

2 red onions, one finely chopped and 1 sliced

2 tsp chipotle paste (add extra if you prefer more heat)

500ml passata

2 garlic cloves, crushed

1 tsp ketchup or sugar

For the enchiladas

2 red peppers, deseeded and sliced

2 skinless chicken breasts, cut into thin strips or 4 Quorn chicken fillets

400g can black beans or kidney beans

Small bunch coriander, chopped

6 medium soft wheat or gluten free corn tortillas

50g mature cheddar, grated

Coriander to serve

Spring onions, chopped

1. Make the sauce: Heat the oil in a pan and fry the chopped onions for a few moments and then add the garlic and chipotle paste. Cook for a few more minutes and then add the passata and ketchup or sugar. Season and simmer. Set aside, then blend

2. Preheat the oven to 190C/170C/Gas 5.For the enchiladas, Cook the peppers and chicken for a few minutes until cooked. Add the beans and half the sauce.

3. Spoon over the tortillas and roll up and place in an ovenproof dish. Spoon over the remaining sauce . Sprinkle with the cheese and bake for 20 minutes. Serve with sprinkled spring onions.