Preparation time: 10 minutes | Cooking time: 45 minutes | Serves: 4 

Ingredients 

1 tbsp Mexican spices 

4 garlic cloves, crushed 

handful of coriander, finely chopped 

500g carton of passata 

chicken stock cube 

2 tsp brown sugar 

500g leftover chicken (or whatever you have), chopped 

1tbsp tomato puree 

juice from half a lime 

400g black beans or kidney beans, drained 

grated cheese flour tortillas

Preheat oven to 180 °C. 

To make the sauce heat a splash of oil in a heavy based saucepan with a lid, over a medium heat. Fry 2 garlic cloves for a minute before adding the passata and the coriander. Add the sugar, crumble in the chicken stock cube, pour in 75ml of water, stir everything together and season to taste. Bring to the boil then reduce to a simmer, place the lid and cook for 15 minutes. 

While the sauce is cooking make the filling. Heat a little oil in a seperate saucepan over a medium heat. Cook the onions for 8-10 minutes until softened. Add the remaining garlic and cook for 30 seconds, followed by the Mexican spices and cook for a further 30 seconds. 

Stir in the tomato puree, lime juice and 100ml of water, followed by the leftover chicken. Season and bring a simmer and cook for 5 minutes. 

Add in the beans and cook for a further 5 minutes. To assemble the enchiladas spoon the chicken mixture onto the tortillas and roll them into cigar shapes. Place them snugly on a non-stick baking tray, spoon the sauce over the top and scatter with grated cheese. 

Cook in the oven for 20 minutes until the cheese is bubbling