recipe for Sami, for school

Chicken enchilladas

3 tbsp olive oil

2Red onions sliced

2 red peppers, sliced

3 red chillies  2 deseeded and chopped, 1 sliced

small bunch coriander , stalks finely chopped, leaves roughly chopped - plus extra to serve (optional)

2garlic cloves, crushed

1 tbsp ground coriander

1 tbsp cumin seeds

6 skinless Chicken breasts, cut into small chunks

415g can refried beans (I use Discovery)

198g can sweetcorn drained

700ml bottle passata ( own brand is cool find it near tomatoes in tins)

1 tsp golden caster sugar

10 tortillas

2 x 142ml pots soured cream

200g cheddar , grated

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.