Freezer-friendly chicken enchiladas

1 Line a 20cm x 30cm high-sided baking tray with baking paper.

2 Place chicken breasts in a single layer in the bottom of a large saucepan. Fill saucepan with water until chicken is just covered. Add salt, cover and place over a high heat until water boils. Reduce heat and simmer for 10—12 minutes (cooking time will vary depending on the size of the chicken breasts; check the thickest part to ensure they are fully cooked). Remove chicken from liquid and allow to cool slightly.

3 Heat oil in a large frying pan over medium heat. Add onion, garlic and capsicum and cook for 2 minutes. Add carrot, corn, courgette, spinach and beans, and stir to combine. Cook for a further 8—10 minutes until vegetables soften.

4 While the vegetable mix is cooking, shred the chicken meat into the saucepan. Add cumin and pepper. Mix well, remove from heat and set aside.

5 Divide mixture evenly between the tortillas. Roll each tortilla into a tube and place in the prepared baking tray.

6 Place yoghurt and three-quarters of the cheese in a bowl and mix together. Spread this mix over the tortillas. Spoon the tinned tomatoes in a line over the yoghurt mix. Sprinkle over jalapenos, if using, and remaining cheese.

7 Wrap the entire tray in plastic wrap then tin foil and place in freezer, clearly marked with a name and date.