Seasoning: Mix all enchilada seasoning spices together in a small bowl and set aside.

Sauce: Heat 2 tbs olive oil in a small saucepan over medium heat. Add 3 tbs flour and stir for 20 seconds. Add 2 tbs of the enchilada seasoning, 2 cups chicken stock and 1 ½ cups tomato passata. Increase the heat to medium-high and cook for 4 minutes, whisking regularly until the sauce thickens to a syrup consistency. Remove from the heat.

Chicken: Slice 2 chicken breasts in half horizontally and drizzle with 1 tbs olive oil. Coat in the remaining enchilada seasoning. Heat a large pan to high heat and add 1 tbs olive oil. Cook the chicken for 2 minutes, flip and cook for a further 1.5 minutes. Remove, rest for 2 minutes then chop into pieces.

Filling: In the same pan, dice 1 onion and add with 2 tsp crushed garlic. Cook for 1 minute. Dice 1 red capsicum and add to the pan, cooking for 2 minutes until softened. Add 400g refried beans, the chopped chicken, 1 cup frozen corn and ¼ cup water. Stir and cook for 2 minutes until thick and juicy.

Assemble: Preheat the oven to 180C. Spread a scoop of enchilada sauce across the base of a large baking dish. Lay a tortilla flat and spread ⅔ cup filling along the lower third and roll up tightly, placing seam side down in the dish. Repeat with remaining tortillas. Pour the remaining sauce over the top and sprinkle with cheese.

Bake: Bake for 20-25 minutes until the cheese is melted and golden.

Serve: Scatter with fresh coriander and a dollop of sour cream, and serve immediately. If you have any spare lettuce or tomato, dice these and serve on top.