Method

Start by getting all your veg chopped and ready to go then heat a large pan/skillet and drizzle generously with olive oil before adding the onion, garlic, carrot and capsicum. Reduce the heat to low and saute for 5-10 minutes. In this time, I got my chicken ready.

Now add your chicken and spices and turn the heat back up. Brown off the chicken, stirring as you go then add the chipotles if using and the can of tomatoes. Fill up the can with water and add to the mix along with the corn. Bring to the boil then leave to cook away for 10 minutes. If you have it, sprinkle with garlic salt otherwise just normal salt.

While that’s on, turn your oven on to 180. Once the liquid has reduced from the pan, using two forks, pull apart the chicken breast until its shredded throughout the mixture then leave to cool slightly. Put your oven proof dish beside the pan and start to microwave the tortillas for 10 seconds ust to soften them then in the oven dish, spoon the chicken mixture into the centre of each tortilla then liune them up in the tray until full. Leave a bit of mixture aside to spread out over the top of the rolled tortillas then sprinkle with the grated cheese. Bake until golden and brown!