Preheat your oven to 220°C/200°C fan/gas mark 7. 

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the diced chicken and chorizo. Fry until browned all over, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

Meanwhile, drain and rinse the black beans in a sieve. Peel and grate the garlic (or use a garlic press).

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 chicken stock paste, sugar and water for the sauce (see pantry for both amounts). 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, drain the sweetcorn in a sieve.

Cut the lime into quarters. 

Add the sweetcorn to a medium bowl. Drizzle over a little olive oil, squeeze in some lime juice, season with salt and pepper, then mix together. Set aside. 

When the enchiladas are ready, share them between your plates. Top with a dollop of the remaining soured cream.

Add the baby leaves to the bowl of corn, then toss together.

Serve the corn salad alongside your enchiladas with any remaining lime wedges for squeezing over.

Enjoy!