• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Drain and rinse the beans in a sieve.
• Place a pan over medium-high heat with a drizzle of oil.
• Fry the chicken and drained beans until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.

• Pop in the chopped tomatoes, Central American spice, ¼ tsp salt (per 2P) and ½ tsp sugar (per 2P).
• Cover and simmer for 4-5 mins. Add a splash of water to loosen the sauce if required.
• Remove from the heat and stir through the chipotle paste. Season to taste with salt and pepper.

• Meanwhile, place a pot over medium-high heat with 1 tbsp butter (per 2P).
• When melted, stir in 1 tsp flour (per 2P) and cook, stirring continuously, 1-2 mins.  
• Stir in 50ml water (per 2P), creme fraiche and cheese.
• Bring to a boil and simmer until slightly thickened, 2-3 mins.
• Season to taste with salt and pepper.

• Drizzle a little oil into the bottom of an oven dish.
• Lay the tortillas out on a board, spoon some of the bean mixture down the centre of each, then roll up to enclose.
• Lay them into the oven dish. Ensure they're packed snugly, side by side, seam-side down so they don't unroll.
• Use the back of a spoon to spread the cheese sauce over the top.
• Bake on the top shelf of the oven until golden, 8-10 mins.

TIP: Warm the tortillas in the oven for a few mins to make them easier to roll.

• Meanwhile, trim the salad leaves, halve lengthways and thinly slice widthways.
• In a salad bowl, mix the apple cider vinegar, mayo, 1 tbsp oil (per 2P) and ½ tsp sugar (per 2P). Season to taste with salt and pepper.
• Just before serving toss the chopped salad leaves through the dressing.

• Divide the enchiladas between plates.
• Drizzle the BBQ sauce and sweet chilli sauce over the top.
• Serve the dressed salad alongside.