Prepare the Filling: In a large bowl, combine the shredded chicken with half the grated cheddar, half the mozzarella, and a generous pinch of salt and pepper. The mixture should look cohesive and slightly clumpy, with the cheese clinging to every strand of chicken.

Sweat the Aromatics: Heat the olive oil in a large frying pan over a medium heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until it becomes translucent and soft, releasing a sweet, mellow aroma. Add the minced garlic, cumin, smoked paprika, and oregano, and cook for a further minute until the kitchen fills with a warm, earthy fragrance.

Build the Creamy Sauce: Pour the chopped tomatoes into the pan with the onions and spices. Let it simmer for 5 minutes, stirring now and then, until it thickens slightly and the colour deepens to a rich rust-red. Stir in the double cream and chicken stock, then bring the sauce to a gentle simmer. You'll notice it turning a beautiful, pale orange, and the texture will become silky and smooth. Season with salt and pepper, then remove from the heat.

Assemble the Enchiladas: Preheat your oven to 180°C (350°F). Lightly grease a large baking dish. Take one tortilla and spoon a generous line of the chicken and cheese filling down the centre. Roll it up tightly and place it seam-side down in the dish. Repeat with the remaining tortillas and filling, nestling them snugly together in a single layer. The dish should look full and tidy.

Smother and Bake: Pour the creamy tomato sauce evenly over the rolled tortillas, making sure every inch is covered. You'll see the sauce pool around the edges and blanket the top. Scatter the remaining cheddar and mozzarella over the sauce, creating a thick, even layer of cheese. Bake for 20-25 minutes, or until the sauce is bubbling vigorously around the edges and the cheese on top is melted, golden brown, and lightly crisped in places.

Rest and Garnish: Remove the dish from the oven and let it rest on the counter for a full 10 minutes. This is crucial. During this time, the sauce will thicken further and the layers will set, making it much easier to serve neat, beautiful portions. Just before serving, scatter over a handful of fresh coriander leaves for a pop of colour and freshness.