Double Cheese, Chicken & Chorizo Enchiladas

Meanwhile, halve the baby plum tomatoes and add them to the bowl with the corn. Zest and halve the lime. Peel and grate the garlic (or use a garlic press). Drain and rinse the mixed beans in a sieve. Pop half the beans into another bowl and mash with the back of a fork.

Pop the (now empty) pan back on medium-high heat with a drizzle of oil. When hot, add the diced chicken thigh and chorizo. Stir-fry until browned, 5-6 mins. IMPORTANT: Wash your hands after handling raw chicken and its packaging. Stir in the garlic, chipotle paste (add less if you don't like too much heat) and tomato puree. Cook for 1 more min, then stir in the water for the sauce (see ingredients for amount), chicken stock paste and mixed beans (whole and crushed).

Bring the filling to the boil, then reduce the heat and simmer until the chicken is cooked through and the sauce has thickened, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Meanwhile, grate both types of cheese. Trim the baby gem, halve lengthways, then thinly slice widthways. Add the lettuce to the bowl with the corn and tomatoes.

Once the chicken filling has thickened, remove the pan from the heat. Taste and season with salt and pepper if needed. Lay the tortillas on a board, spoon the 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. Top with the grated cheeses. Bake your enchiladas on the top shelf of your oven until golden brown, 10-12 mins.