Cheesy BBQ Chicken Enchiladas

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl.

TIP: Chicken is cooked through when it's no longer pink inside.

• Return the pan to medium-high heat with a drizzle of olive oil. Cook onion and carrot, tossing occasionally, until tender, 4-5 minutes. • Add garlic, barbecue seasoning and the butter and cook until fragrant, 1 minute. • Add enchilada sauce and a splash of water, then return chicken to the pan. Season with salt and pepper, then stir to combine and cook until slightly reduced, 1 minute.

• Grease a baking dish with a drizzle of olive oil. Lay a mini flour tortilla on a flat surface. Spoon chicken mixture down the centre of tortilla. • Roll tortilla up tightly and place, seam-side down, in the baking dish. Repeat with remaining tortillas and chicken filling, ensuring they fit together snugly in the baking dish. • Sprinkle with shredded Cheddar cheese. Grill enchiladas until cheese is melted and tortillas have warmed through, 8-10 minutes.

Little cooks: Take charge of assembling the enchiladas!

• Meanwhile, combine corn, radish, coriander and a drizzle of white wine vinegar and olive oil in a medium bowl. Season to taste.