Cheddar, Chicken and Chorizo Enchiladas

Stir the garlic and chipotle paste (add less if you'd prefer things milder) into the pan. Cook for 1 min.

Stir in the beans, then lightly crush about half of them in the pan with the back of a fork. 

Stir in the water for the sauce (see pantry for amount), bring to the boil, reduce the heat and simmer until the sauce has thickened and the chicken is cooked through, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. 

Meanwhile, grate the cheese.

Once the filling has thickened, remove from the heat. Taste and season with salt and pepper if needed.

Lay the tortillas onto a board (2 per person), spoon the chicken and chorizo filling down the centre of each, then roll them up to enclose the filling.

Drizzle a little oil over the bottom of an ovenproof dish, then lay in the wraps. Pack them snugly, side by side, with the folded edge underneath so they don't unroll.

Spread half the soured cream on top and sprinkle over the cheese. Bake on the top shelf of your oven until golden brown, 10-12 mins. 

Meanwhile, chop the tomato into 1cm pieces and pop into a large bowl. 

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1cm chunks and add to the tomato bowl. 

Cut the lime into quarters. 

Drizzle a little olive oil over the tomato and avo, squeeze in some lime juice, season with salt and pepper, then mix together. Set aside.