Italian-Style Chicken Enchiladas

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook carrot and celery, tossing, until slightly softened, 2-3 minutes. • Add chicken and cook, tossing occasionally, until browned and cooked through, 5-6 minutes.

• Reduce heat to medium then add the water, brown sugar, butter, chicken-style stock powder and 1/2 the passata. Simmer, until slightly thickened, 2-3 minutes.

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

• Meanwhile, roughly chop tomato. • In a small bowl, combine tomato and a drizzle of white wine vinegar and olive oil. Season.