• Preheat the oven to 220°C/200°C fan/gas mark 7.
• Halve the lemon. Cut half into thick wedges and juice the rest. 
• Chop the tomato into small pieces.
• Trim and grate the carrot (no need to peel). Trim and thinly slice the scallion.
• In a bowl, mix the tomato with half the scallion then season with salt, pepper and 1 tsp lemon juice (double for 4p).

• Place a pan over medium-high heat with a drizzle of oil. 
• Once hot, add the chicken and season with salt and pepper.
• Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

• Once the chicken is cooked, add cumin, ketchup and half the grated carrot to the pan.
• Cook until the carrot is tender, 3-4 mins.
• Once cooked, remove from the heat. Stir through the chipotle paste.
• Season to taste with salt, pepper and sugar.

• Lay the tortillas out on a board, spoon some of the chicken filling down the centre of each, then roll up to enclose.
• Drizzle a little oil into the bottom of an ovenproof dish and lay in the enchiladas. 
• Pack them snugly, side by side, with the folded edge underneath so they don't unroll.
• Top with the grated cheese.
• Bake on the top shelf of your oven until the cheese is melted, 8-10 mins.

• Meanwhile, halve the avocado and scoop the flesh into a bowl.
• Mash with a fork and add a squeeze of lemon juice.
• Season to taste salt and pepper then mix well to combine.

• Once cooked, remove the enchiladas from the oven. 
• Divide between plates.
• Top with the smashed avocado.
• Serve with tomato salsa, remaining carrot and lemon wedges alongside.
• Garnish with a sprinkling of the remaining scallion.