Heat the oil in a large saucepan over medium heat. Add the garlic and sauté for 1 to 2 minutes. Add the onion, oregano, chilli powder, basil, black pepper, salt, cumin, parsley, salsa and passata.
Mix together and then stir in the water. Bring to the boil, reduce heat to low and simmer for 15 to 20 minutes
Put it all together:
Once your sauce is ready, fry your chicken strips and once browned remove from the frying pan and put aside.
Fry your onions and mushrooms until just about cooked. Then add back the chicken and most of the enchilada sauce.
Allow this to cook for about 5-10 mins or until everything is cooked. Make sure you keep an eye on it so it doesn’t dry out.
Once your filling is ready, heat your tortillas in a dry frying pan for about 30 seconds on each side.