For The Enchiladas

1. Heat the oven to 200C.
2. Add 3/4 cup Charred Tomato Salsa to a large oven-safe dish, and spread it evenly over the base with a spoon.
3. Stack the flour tortillas on a plate in front of you. Evenly divide the Black Bean Chilli between the tortillas, then roll them into a cylinder up to contain the filling inside.
4. Place a wrap, seam side down (so they don’t unravel as they cook), in the baking dish on top of the tomato salsa. Repeat the process until all the Chilli Wraps are nestled snugly together in the baking dish side by side.
5. Pour the rest of the charred tomato salsa evenly over the wraps to form a nice gooey layer of sauce on top. Scatter over the cheese. Bake the enchiladas for 20 minutes, or until bubbly and golden. Sprinkle chopped coriander over the top and serve with any accompaniments of your choice.

Chicken Enchiladas

1. To make the salsa verde, finely chop your fresh herbs.
2. Add these to a bowl along with the minced garlic, dijon, oil, lemon juice and capers (which are optional). Stir the mixture together and add a pinch of salt to taste, and more lemon juice if you like. The sauce should be herby and acidic – the perfect partner to our cheesy filling. Set the sauce aside until needed.
3. To make the filling, combine the cooked, shredded chicken, caramelised onions, soft cheese, salsa verde, and half the mozzarella. Mix everything together, then add salt and pepper to taste.
4. Add 3/4 cup charred tomato salsa to a large oven-safe dish, and spread it evenly over the base with a spoon.
5. Stack the flour tortillas on a plate in front of you. Evenly divide the chicken mixture between the tortillas, then roll them into a cylinder up to contain the filling inside.
6. Place a wrap, seam side down (so they don’t unravel as they cook), in the baking dish on top of the tomato salsa. Repeat the process until all the wraps are nestled snugly together in the baking dish side by side.
7. Pour the rest of the charred tomato salsa evenly over the wraps to form a nice gooey layer of sauce on top. Scatter over the remaining mozzarella cheese.
8. Bake the enchiladas for 20 minutes, or until bubbly and golden. Sprinkle chopped coriander over the top and serve with any accompaniments of your choice.

Flour Tortilla Wraps

1. To make your wraps, add the cake flour, melted butter, baking powder and salt to a bowl.
2. Rub the mixture together with your fingers until it resembles coarse breadcrumbs or sand.
3. Add in your water and knead lightly until the mixture comes together, and has formed a nice smooth dough. You might need to add a little more flour if your dough is very sticky, or a little more water if it feels very dry.
4. Set the dough aside to rest for 10 minutes. The dough needs this time to hydrate and relax, making it much easier to roll out your tortillas.
5. Once rested roll the dough into a thick sausage and cut it into 8 smaller dough balls.
6. Dust a clean work surface with flour, and roll your dough balls into tortillas just less than 1mm thick. Store each tortilla stacked on top of one another, separated by baking paper, to prevent them from sticking together, until ready to cool.
7. Heat a frying pan over medium/high heat. Cook the tortillas until lightly browned, about 1 minute on each side.

Once cooked use as directed above!