Chicken, corn, melty cheese, tangy sauce, tortillas - this dish has winner all over its friendly little face. This is a bit of a funky twist on our usual enchiladas - rather than rolling them, they're layered into sort of pie. 

We start with free-range chicken which we rub with toasted ground spices and leave it to marinate overnight before roasting and shredding it. We then make a tangy tomato sauce, spiked with pickled jalapenos and smoked paprika.

The great thing about this dish is that it's loaded with vegies - shredded carrot and corn, which we mix with the chicken and sauce and use to layer between soft tortillas. We blanket the enchiladas with more sauce and top with shredded mozzarella, ready for the oven.

Free-range chicken thigh fillets, corn, carrots, smoked paprika, cumin, salt, red wine vinegar, star anise, lime juice, fresh and ground coriander, garlic, pickled jalapenos, olive oil, onions, allspice, crushed tomatoes, brown sugar, wheat tortillas, mozzarella cheese. 

Serve with guacamole, shredded lettuce, a squeeze of lime juice and a scattering of finely sliced red onion and coriander leaves. Or try the coriander-jalapeno salsa.

A big fresh salad on the side would be good, too.