Cheesy Chicken Enchiladas

Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled) and zucchini. Cut the chicken thigh into 2cm chunks. In a medium bowl, combine the chicken and Tex-Mex spice blend with a drizzle of olive oil. Toss well to coat.

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Once hot, add the chicken thigh and cook, stirring, for 5-6 minutes, or until browned. Add the carrot and zucchini and cook, stirring, for 2-3 minutes, or until just softened. Add the garlic and cook, stirring for 1 minute, or until fragrant. Add 1/2 the enchilada sauce and cook, stirring, for 1 minute, or until just heated through. Remove from the heat. Season to taste with salt and pepper. Preheat the grill to medium-high.

Lay the mini flour tortillas on the chopping board. Line the base of a medium baking dish with baking paper. Spoon the chicken mixture down the centre of the tortilla, roll the wrap tightly and place seam side down in the baking dish. Repeat this process until all the chicken mixture has been used. Ensure the tortillas fit snugly together in the baking dish. Spoon the remaining enchilada sauce over the tortillas and sprinkle over the shredded Cheddar cheese. Place the enchiladas under the grill for 5-8 minutes, or until the cheese is melted.

While the enchiladas are grilling, roughly chop the coriander. In a large bowl, combine (1 tsp for 2 people / 2 tsp for 4 people) of the pickling liquid, olive oil (2 tsp for 2 people / 1 tbs for 4 people) and a pinch of salt and pepper. Add the cos lettuce mix and toss well to combine. TIP: Toss the salad just before serving to keep the leaves crisp.