Chicken Breast Wholemeal Enchiladas Suizas

Preheat the oven to 180°C/ 160°C (fan)/ gas 4, take your chicken out of the fridge, open the packet and let it air and boil a little water in a kettle

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

Once hot, add your diced chicken with a pinch of salt and cook for 6-7 min or until browned

Meanwhile, peel and finely slice your brown onion[s]

Slice half your green chilli[es] into rounds and finely chop the remaining

Crush your garlic open by squashing it with the side of a knife and discard the skin

Once browned, add the sliced onion with a pinch of salt and pepper and cook for 2-3 min on or until slightly softened

Drain your sweetcorn

Once the onion has softened, add your ground smoked paprika, ground cumin, tomato paste, chicken stock mix and drained sweetcorn with 50ml [75ml] [100ml] boiled water

Cook for 2-3 min further, or until the chicken is cooked through (no pink meat!) and the sauce has slightly thickened – this is your chicken & sweetcorn filling

Chop the coriander roughly

Add the chopped coriander, crushed garlic and chopped chilli (can't handle the heat? Go easy!) to a pestle & mortar with a pinch of salt and bash into a smooth paste

Stir the coriander paste through your soured cream – this is your enchiladas suizas sauce

Tip: If you don't have a pestle & mortar, chop the coriander very finely and mix with the salt and soured cream in a bowl!

Grate your cheddar cheese

Divide the chicken & sweetcorn filling between your tortillas

Roll each tortilla up and arrange them in an oven-proof dish

Top with the enchiladas suizas sauce and grated cheese

Put the dish in the oven and cook for 15-20 min or until the cheese has melted – these are your chicken enchiladas suizas