Cheesy Chipotle Chicken & Pepper Enchiladas

Preheat the oven to 200°C/ 180°C (fan)/ gas 6, then take your chicken out of the fridge, open the packet and let it air

Boil a kettle

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and dice

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add the diced chicken thigh, diced pepper, ground cumin and dried oregano with a pinch of salt and pepper and cook for 5-6 min on each side or until the chicken is nicely browned

Once browned, transfer the chicken and pepper to a plate and set aside, reserve the pan

Tip: Unevenly sized diced chicken thigh? Chop any larger ones into bite-sized pieces!

Whilst the chicken is cooking, dissolve your chicken stock mix in 500ml [650ml] [800ml] boiled water

Grate your cheddar cheese

Peel and finely chop (or grate) your garlic

Drain and rinse your black beans

Return the pan to a medium heat and add 2 tbsp [3 tbsp] [4 tbsp] olive oil, then once hot, add the chopped garlic and cook for 1-2 min or until fragrant

Once fragrant, add 15g [22g] [30g] flour and stir with a wooden spoon for 1-2 min or until a sandy paste forms – this is your roux

Turn the heat down to low and stir your chipotle paste (can't handle the heat? Go easy!) and tomato paste into the roux

Whisk the chicken stock into the pan a little at a time, and cook for 5 min, stirring occasionally or until a smooth, thick sauce remains

Season with a grind of black pepper – this is your chipotle sauce

Remove 1/3 of the chipotle sauce to a small saucepan – this is your enchilada topping

Add the black beans and cooked chicken & pepper to the remaining chipotle sauce and stir well – this is your chicken & pepper filling

Reheat the enchilada topping on a high heat for 2-3 min or until the sauce has thickened to a double cream consistency, whisking regularly

Grease an oven-proof dish with a little vegetable oil

Divide the chicken & pepper filling between your tortillas

Roll each tortilla up and place them in the greased oven-proof dish

Top with the enchilada topping and grated cheese

Put the dish in the oven for 12-15 min or until the tortillas are crispy, the cheese has melted and the chicken is cooked through (no pink meat!) – these are your cheesy chipotle chicken & pepper enchiladas