Preheat the oven to 190 degrees or Gas Mark 5.
Heat the garlic-infused oil in a pan, add the chicken and stir fry for a few minutes until golden.
In a separate pan, add a little oil and fry the red pepper until soft.
Add the tomato passata, cumin, smoked paprika, chilli flakes and half of the green tips of the spring onion. Season and cook for a few minutes.
Pour half of the sauce onto the chicken and mix together.
To prepare the enchiladas, add two heaped spoonfuls of chicken to each Genius wrap and roll up.
Place the wraps, with the fold facing downwards, in an ovenproof dish (I used a lasagne dish) then top with the remaining tomato sauce.
Pour sour cream over the centre of the enchiladas followed by the grated cheese and bake in the oven for 15-20 minutes, or until golden and bubbling.
Sprinkle over the leftover green tips of spring onions and serve.