BBQ Pulled Chicken Enchiladas

Once the liquid is boiling, reduce the heat to medium-low, add the chicken and stir into the sauce. Cover the pan with a lid. Simmer until the chicken is cooked, 15-20 mins. Stir halfway through cooking. TIP: Reduce the heat if the sauce is bubbling too rapidly. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. Once cooked, remove the pan from the heat and transfer the chicken to a plate or chopping board.

Meanwhile, chop the potato into 1cm wide slices, then chop the slices into 1cm wide chips. Pop them on a large baking tray. Drizzle with oil and a pinch of salt and pepper. Toss to coat evenly, spread in a single layer on your the tray and roast on the top shelf of your oven until browned and crispy, 20-25 mins. Turn halfway through cooking.

Zest and halve the lime. Trim, then coarsely grate the carrot. Roughly chop the coriander (stalks and all). Drain and rinse the black beans in a sieve, put half of them in a bowl. Mash the black beans in the bowl until nicely broken up. Grate the cheddar cheese. Once the chicken is out of the sauce, use two forks to shred the chicken as finely as you can. Meanwhile, return the pan to high heat and rapidly boil the sauce until reduced by half, 4-5 mins.

When the sauce has reduced, remove from the heat. Add the pulled chicken back into the pan along with the black beans (both whole and mashed). Add the cheddar cheese, lime zest and half the coriander, stir together. Divide the chicken mixture between the middle of each tortilla (two per person). Roll up the tortillas, place them snugly in a lightly oiled ovenproof dish seam-side down. Drizzle them with a little oil.