Chicken Enchiladas from Floyd's American Pie by Keith Floyd

Ingredients

• ½ teaspoon fresh oregano leaves
• ¼ teaspoon chopped garlic
• 16 fl oz (475 ml) tomato ketchup
• 1 × 14 oz (400 g) tin tomatoes
• 2½ oz (65 g) butter
• 1 onion, chopped
• 2 green peppers, chopped
• Chopped parsley to garnish
• 6 oz (75 g) goat’s cheese, crumbled
• 12 corn tortillas
• Vegetable oil
• 2 lb (900 g) cooked chicken, cut into thin strips
• 2 tablespoons flour
• ¼ teaspoon freshly ground pepper