Chicken Enchiladas

Our method

1. Place the onion and pepper into a pan with the oil and fry over a medium-high heat until the vegetables begin to soften. 
2. Once the Chargrills are cooked, cut each Chargrill into small slices and add to the pan along with the spinach, sour cream and ¾ of the cheese. Season to taste and continue to cook until the spinach has wilted and the cheese has melted.
3. Add the chopped tomatoes and chickpeas then simmer on a low heat until the chargrills are cooked.  
4. Pre-Heat the oven and cook the Chargrills according to pack instructions. 
5. Sprinkle over the sunflower seeds and the remaining cheese. Place in the oven for 10-15 minutes until the tortillas are golden brown and beginning to crisp at the edges.
6. Now assemble the enchiladas: spoon even amounts of the chicken mixture into the centre of each tortilla then carefully roll each tortilla up and place next to each other in a greased oven proof dish.