1 ½teaspoonseach of cumin, coriander, oregano, onion granules and paprika*
½teaspoonsalt and black pepper(to taste)
8flour or corn tortillas
For the toppings
A small handful parsley finely chopped(optional)
Heat the oil on a low to medium heat in a large pan and add the garlic and spices. Fry for one minute, stirring. Add the passata, tinned tomatoes, sugar and seasoning and bring to a simmer. Add the whole chicken breasts then simmer, lid on, for about 25 minutes until the chicken is cooked.
Once the chicken is cooked remove the meat to a plate and, using two forks, shred into bitesize pieces. Do not return to the pan.
Add the juice of half a lime to the tomato sauce. Stir, taste and add more lime if you wish. Check the seasoning and adjust if necessary.
Take your oven dish and pour in a good ladle of the sauce spreading it round to cover the bottom of the dish.
Warm the tortillas in the microwave for 30 seconds. Now fill each tortilla, one at a time, with a little of the shredded chicken and a sprinkle of cheese. Roll up and place into the baking dish. Once all the tortillas are filled and in the dish, pour the remaining sauce over the top and sprinkle over the remaining 50g of cheese.
Bake in the oven at 200°C for 15 minutes until bubbling and gorgeous. Top with the chopped parsley if desired. Serve.
* Don’t use smoked paprika, but feel free to use hot paprika if you want your sauce to have a kick to it.