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Coat the chicken in the lime juice, sugar, oregano, cinnamon, cayenne pepper and season with salt and pepper
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Heat a drizzle of olive oil in a shallow pan over a medium to high heat
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Add the seasoned chicken and cook for 8 minutes
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Stir in the diced onion and peppers and cook or a further 8 minutes
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Remove from the heat
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Preheat the oven to 180 oC
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Make the enchilada sauce by heating 2 tablespoons olive oil in a small pan over a medium heat
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Stir in the flour, chilli powder, paprika, garlic, oregano and seasoning
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Gradually stir in the stock and bring to the boil while stirring continuously
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Allow to simmer for 10-15 minutes until the sauce has thickened
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Remove from the heat and stir in the chopped tomatoes
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Spread some sauce on the tortilla wraps then top with the chicken mix
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Roll up the tortilla wraps and place in a casserole dish
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Pour over the remaining sauce
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Top with the dairy free cheese
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Bake in the oven for 15 minutes
