Chicken Enchiladas

1. Tortillas -I use flour tortillas as you can buy large ones that are pliable and easy to roll up without having to warm up.

If you use corn or if the flour tortillas are a bit stiff, just warm them up slightly to make them pliable (10 seconds in the microwave does the trick).

2. Chicken - I do this to make thin steaks so there's more surface area to coat in the spice mix!

3. Refried beans - don't judge! It's a bit of a secret ingredient here, makes the burrito filling juicy and holds it together, rather than dry and crumbly (which too many burritos are!)

It's essentially just mashed/pureed beans that are a staple in Mexican/Tex-Mex cooking. Sold in the Mexican section of grocery stores, also sometimes in the canned vegetables section.

4. Tomato passatais often labelled "tomato puree" in the US and Canada.

Tomato pastesubstitute -instead of using Passata, add 4 tbsp tomato paste PLUS 1 extra cup of broth/stock PLUS 1 tsp sugar.

5. Storage:Cooked leftovers will keep for 4 days in the fridge.

BEST way to freeze or refrigerate -keep sauce separate, then pour over and sprinkle with cheese just prior to baking. (Reason: tortillas absorb sauce) Thaw sauce then assemble (don't forget cheese!). Can bake from frozen (below).

Fully assemble ahead -best way is to fully cool the sauce and the rolled up enchiladas (place them in the pan). THEn assemble. (Tortillas absorb far less sauce when both are cold). 95% as good as keeping separate.

Bake from frozen - The enchiladas can be baked from frozen. Cover with foil and bake 20 minutes, then remove foil and bake 20 minutes at 180°C/350°F.

If thawed, bake per recipe.

6. Nutrition per enchilada. These are BIG and plump! I find that 1 1/2 fills me up!