Prepare the filling: Heat the oven to 180°C (Gas Mark 4). Cut the chicken into small pieces. Fry over a high heat for 5 minutes. In a bowl, mix the enchilada seasoning, tomato sauce and 150 ml hot water until smooth. Stir half the sauce mixture and half the cheese into the chicken. Cook for a further 5–10 minutes over a medium heat, stirring occasionally.

Prepare the tortillas (oven): Remove the stack of tortillas from the pack and wrap in foil. Warm in the oven at 180°C for 10 minutes, then separate the tortillas and keep covered and warm until ready to serve.

Microwave: Pierce the foil several times with a fork and heat the whole pack on full power (650–800W) for 35–40 seconds. Open carefully (hot!), separate the tortillas and keep covered and warm until ready to serve.

Fill, roll and bake: Lightly grease an ovenproof dish. Spoon two heaped tablespoons of the chicken mixture into the centre of a warm corn tortilla. Roll up and place seam-side down in the dish. Repeat with the remaining tortillas. Pour over the remaining sauce and scatter over the cheese. Bake in the preheated oven for 10 minutes until the cheese has melted. Serve with soured cream or a green salad.