Chicken Enchiladas

450g (1lb) skinless chicken breasts, cut into strips

1 tbs dried oregano

1 tbs cumin seeds

5 tbsp olive oil, plus extra to grease

2 onions, finely chopped

125g (4oz) celery, cut into strips

2 garlic cloves, crushed

50g (2oz) sun-dried tomatoes in oil, drained and roughly chopped

225g (8oz) brown-cap mushrooms, chopped

250g (9oz) cheddar cheese, grated

2 tbsp freshly chopped coriander

2 tbsp lemon juice

6 flour tortillas

Salt and ground black pepper

Salsa verde to serve

1. Preheat the oven to 180ºC (160ºC fan oven) mark 4. put the chicken into a bowl, add the oregano, cumin seeds, salt and pepper and toss to coat the chicken

2.Heat half the olive oil in a large frying pan. Add the onions, celery and garlic. Cook gently for 5-7 minutes. Add the tomatoes and mushrooms, and cook for 2-3 minutes. Remove form the pan and set aside.

3.Add the remaining oil to the pan and stir-fry the chicken in batches for 2-3 minutes. Add the chicken to the mushroom mixture, with 175g (6oz) cheese, the chopped coriander and lemon juice. Mix well and season with salt and pepper to taste.

4.Divide the chicken mixture among the tortillas and roll up to enclose the filling. Put, seam-side down, into an oiled ovenproof dish, then sprinkle with the remaining cheese. Cook in the oven for 25-30 minutes until golden and bubbling. Spoon the salsa verde over the enchiladas to serve.

Serves 6

Preparation time = 30 minutes

Cooking time = 50 minutes

Per serving = 433 calories, 17 g fat (of which 10g saturates),37g carbohydrate, 1.3g salt