Chicken and Capsicum Enchiladas

Preheat the oven to 180°C. Heat the oil in a frying pan and brown the chicken over medium heat. Remove and set aside.

Add the onion, garlic, and capsicum to the pan and cook until the onion is soft. Stir in the Mexican seasoning and cook for 1 minute. Add the tomato puree and ½ cup of water, bring to the boil, season, and simmer for 2 minutes.

Transfer half the tomato mixture to a bowl and set aside. Return the chicken to the pan and simmer for 5 minutes until just cooked through.

Brush the reserved tomato sauce over each tortilla. Spoon some of the chicken mixture onto one end and roll up tightly. Place in a lightly greased ovenproof dish.

Brush any remaining sauce over the top and scatter with grated cheese. Bake for 15–20 minutes until the cheese is golden and bubbling.