A lovely lunch dish, served with chopped tomato, avocado, red onion and coriander – so tasty!

Serves:4
Cooking time: 40min

1. Preheat oven to 200°C, Fan Oven 180°C, Gas Mark 6.
2. Fry the onions in 2 tablespoons of the oil for 10-15min until they are soft and just starting to caramelise. Transfer the onions into a bowl, add 6 tablespoons of the passata. Leave to cool before stirring through the cooked chicken and two handfuls of the grated cheese (roughly 60g). Season to taste.
3. Lightly coat both sides of a tortilla with a little chilli passata. Heat 2 tablespoons of the remaining olive oil in a large frying pan over a medium heat. Fry the tortilla for 30 seconds to a minute per side until lightly golden. Remove to a tray and repeat with the rest of the tortillas, adding a bit more oil if needed.
4. Spread the bottom of a 35 x 25cm oiled baking tray with half of the remaining passata. Divide the chicken mixture between the tortillas. Fold each tortilla in half and place in the baking dish, overlapping them if needed. Spread some of the leftover sauce over the top, sprinkle with the rest of the cheese then drizzle with the rest of the sauce.
5. Bake for 15-20min or until the filling of each tortilla is piping hot and the cheese is golden and bubbling.
6. Meanwhile, make the pico de gallo by mixing the chopped tomato, avocado, red onion and coriander. Season to taste with the lime juice and salt.
7. Transfer the enchiladas to plates and garnish with the pico de gallo and lime wedges.

Get fired up with our brilliant selection of barbecue recipes in this week’s issue of My Weekly, on sale July 25!