This rich and vibrant sauce is perfect for enchiladas or even serving with the chicken over rice. Easy and versatile, you can keep it simple and family-friendly by not using any spice in the sauce, or you can really pep it up with an extra couple of tbsp of our Mexican blend! serves 4-6

For the sauce

• 2 tins tomatoes

• 4 cloves garlic

• 2 tbsp oil

• 2 bell peppers, halved and roasted in a medium oven for 40 minutes beforehand

• salt and pepper to taste

• 2 tbsp Mexican spice (optional)

For the filling

• 700g chicken breast or thigh, skinless and boneless

• 2 extra tbsp oil

• 2 tbsp Mexican spice

You will also need 4-6 large tortillas and 150g of a crumbly cheese such as Cheshire.

1. Place all the sauce ingredients in a pan, bring to the boil then simmer for half an hour. Blend to a smooth sauce. If it is really thick add a little water and season to taste.

2. Cut the chicken into several pieces and smother in the oil and spices. Leave to marinade for a few hours if possible.

3. Cook the chicken in a medium oven for 25 minutes, then shred.

4. Share between the tortillas, roll and place in a shallow dish. Put back in the oven for 15 minutes.

5. When you are ready to serve, pour the sauce over the tortillas and sprinkle with the cheese.

6. Serve with rice.