Heat 2 tbsp of the oil in your largest
pan, then fry the onions, peppers, chopped
chilli and coriander stalks with half the
garlic for 10 mins until soft. Stir in 2 tsp
ground coriander and 2 tsp cumin seeds,
then fry for 1 min more. Meanwhile, in
another frying pan, fry the chicken in the
remaining oil, in batches, until browned
– add it to the pan of veg as it is done.
Stir the beans, sweetcorn, coriander
leaves and 150ml of the passata into the
veg and chicken. In a bowl, mix the rest
of the passata with the other crushed
garlic clove, the remaining spices and the
sugar, then set aside.
To assemble, lay the tortillas onto
a board and divide the chicken mixture
between them, folding over the ends
and rolling up to seal. Divide the passata
sauce into the dishes you are using, then
top with the enchiladas. Dot over the
soured cream, sprinkle with grated
cheese and scatter with the sliced chilli.
Cool and freeze (see freezing tips, below)
or, if eating straight away, heat oven
to 200C/180C fan/gas 6, then bake for
30 mins, scattering with more coriander
leaves to serve, if you like.