The night before, take one red onion and finely dice it. Set aside on a plate/small bowl.

Separate the stalks from the leaves of the coriander, saving the stalks. Roughly chop the leaves and also set them aside on a small plate/bowl. Cover the diced onion and the coriander leaves and put in the fridge until tomorrow.

Slice the remaining two onions and the peppers into thin strips and place into a large bowl. Finely chop the coriander stalks and add them to the bowl. Then finely chop/crush the garlic cloves and add them to the bowl too.

Chop the chicken breasts into small chunks and add those to the bowl. Then add 1tbsp cumin, paprika, turmeric, dried herbs, ground black pepper and chilli flakes. And 1tsp salt.

Then add enough oil to the bowl to make the spices stick to the chicken, pepper and onions like a paste. Using your hands mix well, making sure everything is covered in the spice mixture. Cover the bowl and put into the fridge overnight.

Separate the chicken pieces from the onions and peppers. Fry the chicken in a large pan, preferably non-stick, until white all over. You shouldn't need more oil for this part if using a non-stick pan because the oil in the marinade should be enough.

Then add the onions and peppers to the pan and fry until soft. It'll be 7/8 minutes usually.

Meanwhile put the tins of tomatoes into a pot and bring to the boil. Then add 1tsp of all the spices listed above. Mix well and then mash the tomatoes with a potato masher or with a fork until all the big lumps are gone. Simmer for 10/15 minutes until thickened.

Get yourself a large, deep sided baking tray. Separate the chicken, pepper and onion mixture into six sections. Place a tortilla in the tray and put one section of the chicken, pepper and onion mixture in the middle and cover with a large spoonful of the sauce.

Bake in the oven, uncovered, for 20 minutes. Or until the cheese is slightly browned and crispy.

Serve with the diced red onion and coriander leaves sprinkled over the top.