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 a medium-high heat. When the oil is hot, add the chicken and cook, stirring, until browned, 5-6 minutes. Add the carrot and zucchini and cook, stirring, until just softened, 2-3 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute. Add 1/2 the enchilada sauce and cook, stirring, until just heated through, 1 minute. Remove from the heat. Season to taste with salt and pepper. Preheat the grill to medium-high.

Line the base of a medium baking dish with baking paper. Lay the mini flour tortillas on a chopping board. Spoon the chicken mixture down the centre of a tortilla, roll the tortilla up tightly and place, seam-side down, in the baking dish. Repeat with the remaining tortillas and chicken mixture, ensuring the tortillas fit snugly together in the dish. Spoon the remaining enchilada sauce over the tortillas and sprinkle with shredded Cheddar cheese. Grill the enchiladas until the cheese is melted and golden, 5-8 minutes.

While the enchiladas are grilling, roughly chop the coriander. In a large bowl, combine onion pickling liquid (1 tsp for 2 people / 2 tsp for 4 people), 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