Chicken and black bean enchiladas

For the enchilada sauce:

6 medium tomatoes

2 green chillies

2 cloves garlic

1 red onion

2 tbsp olive oil

1 tsp dried oregano

2 tbsp apple cider vinegar

250ml chicken stock

Salt to season

For the enchiladas:

8 medium sized tortillas

500g cooked shredded chicken

½ tin of black beans

100g feta cheese

100g extra mature cheddar

For the salsa:

3 medium tomatoes

1 clove of garlic

½ red onion

2 green chillies

20g fresh coriander

½ tsp ground cumin

Salt and pepper to taste

Juice of a lime