To make the sauce, heat olive oil in a pan and add your onion. Fry your onion for 5 mins or so, until they soften. Now, add your garlic, cumin, hot paprika, oregano and chilli powder and stir it into the onions and fry for a further 2 mins. Add your passata, honey and red wine vinegar, stir well and leave to simmer for 15-20 mins until the sauce thickens.

Once ready, transfer to a blender and blitz up until smooth.

Meanwhile, heat coconut oil in a separate pan and add your remaining onions and pepper. Fry for 5 mins, remove and set aside. Now add your chicken, season with salt and pepper and fry until cooked through.

Add your cooked onions and pepper back to the pan, followed by 1/2 of your blended enchilada sauce. Stir the sauce into the rest of the pan and remove from heat.

To make your enchiladas, add two big spoons of chicken filling to your tortilla wraps and roll them into a cigar shape.

Transfer to a baking tray, top with remaining enchilada sauce and grated cheddar. Bake your enchiladas for 15 mins. Garnish with coriander.