Add the passata, stock, sugar and a pinch of salt (you may need more if your stock is unsalted). Bring to the boil and simmer for 5-10 minutes. Taste and check seasoning.
500 g tomato passata, 100 ml vegetable or chicken stock, ½ teaspoon brown sugar, pinch of salt
For the enchiladas
Preheat the oven to 180ºC/350ºF.
Sprinkle the chicken with ½ teaspoon each cumin and smoked paprika and all of the chipotle chilli powder and oregano, along with some salt and pepper. Heat 1 tablespoon of oil in a large frying pan and sauté the chicken pieces for a few minutes until browned and cooked through. Remove to a plate.
Heat another tablespoon of oil in the same pan. Add the onion and a pinch of salt and sauté until soft, around 5 minutes. Add the garlic and stir for another minute.
2 tablespoons rapeseed or olive oil, 1 red onion, 2 cloves garlic
Add the sliced sprouts and sauté for 2 minutes. Add the kale along with the remaining cumin and smoked paprika and the chilli flakes and continue to sauté for another 2 minutes. Tip in the black beans.
1 teaspoon cumin, 1 teaspoon smoked paprika, 100 g brussels sprouts, 30 g cavolo nero, ¼ teaspoon chilli flakes
Add back the cooked chicken pieces along with ½ cup cheese and ½ cup sauce to bind. Season to taste.
Spread ½-1 cup of sauce over the bottom of a large baking dish. Divide the chicken and black bean mixture between the corn tortillas. Roll up and place in the dish. Top with another ½-1 cup of sauce and the remaining ½ cup of cheese.
150 g cooked black beans, 100 g extra mature cheddar cheese, 8 corn tortillas
Bake for 20 minutes until the cheese is golden brown.
Depending on how you like your enchiladas, use more or less sauce. I prefer crispy edges to soggy enchiladas but you do them how you like!