Foolproof Indian-Style Chicken & Prawn Enchiladas

• In large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Set aside. • Return frying pan to a medium-high heat with a drizzle of olive oil and cook chicken and carrot, tossing occasionally, until browned and cooked through, 6-7 minutes. Add Mumbai spice blend, tomato paste and garlic and cook, until fragrant, 1 minute. • Add cooked prawns, the water, butter and a pinch of salt and simmer, until slightly reduced, 1-2 minutes. Season to taste. TIP: Chicken is cooked through when it’s no longer pink inside.

• Drizzle a baking dish with olive oil. Lay a mini flour tortilla on a chopping board. Spoon chicken and prawn mixture down the centre. Roll tortilla up tightly and place, seam-side down, in large baking dish. • Repeat with remaining tortillas and chicken mixture, ensuring they fit together snugly in the baking dish. Sprinkle with shredded Cheddar cheese. • Grill enchiladas until cheese is melted and golden and tortillas are warmed through, 8-10 minutes.