Start the Sauce: Heat the olive oil in a medium saucepan over a medium heat. Add the finely chopped onion and cook for 5-7 minutes until soft and translucent. Add the minced garlic and cook for another minute until fragrant.

Simmer the Sauce: Stir in the smoked paprika, cumin, oregano, chilli powder, and cocoa powder. Cook for 30 seconds until the spices release their aroma. Add the chopped tomatoes, beef stock, and tomato purée. Season with salt and pepper, bring to a simmer, then reduce the heat and let it gently bubble away for 15-20 minutes, stirring occasionally, until it has thickened slightly.

Cook the Beef Filling: While the sauce simmers, heat the vegetable oil in a large frying pan over a medium-high heat. Add the beef mince and cook, breaking it up with a wooden spoon, until it's nicely browned all over. According to the Food Standards Agency, ensuring mince is cooked until steaming hot and brown throughout is crucial. Drain off any excess fat.

Finish the Filling: Add the chopped onion and green pepper to the frying pan with the beef. Cook for 5-6 minutes until the vegetables have softened. Stir in the ground cumin and salt. Add about 120ml (around half a cup) of your prepared enchilada sauce to the beef mixture and stir to combine. This makes the filling moist and flavourful.

Prepare for Assembly: Preheat your oven to 200°C (180°C fan). Pour a thin layer of the remaining enchilada sauce into the bottom of a large baking dish (approx. 20x30cm). This prevents the enchiladas from sticking.

Warm the Tortillas: This step is key to prevent tearing. What works best for me is to warm the tortillas one by one in a dry, hot frying pan for about 15 seconds per side until they are soft and pliable. You can also wrap them in a damp tea towel and microwave for 30-40 seconds.

Assemble the Enchiladas: Lay a warm tortilla on a clean surface. Spoon about one-eighth of the beef mixture in a line down the centre. Roll the tortilla up snugly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling, arranging them tightly in the dish.

Bake to Perfection: Pour the rest of the enchilada sauce evenly over the rolled tortillas, making sure they are all covered. Sprinkle the grated Cheddar cheese over the top. Bake for 20-25 minutes, or until the sauce is bubbling and the cheese is melted and golden brown on top. Let it rest for 5 minutes before serving.