Cook the Chicken: Heat 1 tbsp of olive oil in a large, heavy-bottomed pan or skillet over medium-high heat. Season the chicken with salt and pepper and cook for 6-8 minutes per side, until golden brown and cooked through. Remove from the pan and set aside to cool slightly. Once cool enough to handle, shred the chicken using two forks.

Sauté the Aromatics: In the same pan, add the finely chopped onion and cook for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.

Make the Sauce: Pour the tomato passata and chicken stock into the pan with the onions and garlic. Stir in the chipotle paste, ground cumin, smoked paprika, dried oregano, and sugar. Bring to a gentle simmer and let it cook for 10 minutes, stirring occasionally, until the sauce has thickened slightly. Season to taste with salt and pepper.

Combine the Filling: In a mixing bowl, combine the shredded chicken and the drained black beans. Spoon about 200ml (a good ladleful) of the enchilada sauce into the bowl with the chicken and beans and stir everything together until well-coated. This ensures the filling is flavourful and moist.

Prepare the Tortillas: This is my crucial step! To make the tortillas pliable and prevent them from cracking, you need to warm them. What works best for me is to heat a teaspoon of vegetable oil in a separate frying pan over medium heat and fry each tortilla for about 10-15 seconds per side. Alternatively, warm them in a dry pan or for 30 seconds in the microwave.

Assemble the Enchiladas: Preheat your oven to 200°C (180°C fan). Spread a thin layer of the remaining enchilada sauce on the bottom of a large baking dish (approx. 20x30cm). Take one warmed tortilla, place a generous spoonful of the chicken filling down the centre, and roll it up tightly. Place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling, arranging them snugly in the dish.

Bake to Perfection: Pour the rest of the enchilada sauce evenly over the rolled tortillas. Sprinkle the grated Cheddar and Monterey Jack cheese all over the top. Bake for 20-25 minutes, or until the sauce is bubbling and the cheese is completely melted and starting to turn golden brown at the edges.

Rest and Garnish: Let the baked enchiladas rest for 5-10 minutes before serving. This helps them set and makes them easier to serve. Garnish with fresh coriander, sliced spring onions, and a dollop of sour cream, if you like.