Cook and Shred the Chicken: Place the chicken breasts in a saucepan and cover with water. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until cooked through. Remove the chicken from the water, let it cool slightly, then shred it using two forks. Set aside. (Alternatively, use leftover cooked chicken).

Prepare the Filling: Heat the olive oil in a large frying pan over a medium heat. Add the chopped onion and cook for 5-7 minutes until soft and translucent. Add the minced garlic and cook for another minute until fragrant.

Combine Filling Ingredients: Add the shredded chicken, ground cumin, and dried oregano to the pan with the onions and garlic. Season with salt and pepper. Stir everything together until well combined and heated through. Remove from the heat and stir in the 100g of grated Cheddar cheese.

Start the White Sauce: In a medium saucepan, melt the butter over a medium-low heat. Once melted, whisk in the plain flour to form a smooth paste (a roux). Cook the roux, stirring constantly, for about one minute. This step cooks out the raw flour taste.

Build the Sauce: Gradually pour in the warm chicken stock, whisking continuously to prevent any lumps from forming. Continue to cook, whisking often, for 5-6 minutes until the sauce has thickened to the consistency of double cream. A good explanation of this technique can be found at BBC Good Food.

Finish the Sauce: Remove the saucepan from the heat. This is an important step! Stir in the sour cream, drained green chillies, and salt. Whisk until the sauce is completely smooth and creamy. What works best for me is letting the sauce cool for a minute before adding the sour cream to ensure it doesn't curdle.

Assemble the Enchiladas: Preheat your oven to 180°C (160°C fan). Lightly grease a 23x33cm (9x13 inch) baking dish. Spread a thin layer of the white sauce on the bottom of the dish. Warm the tortillas in the microwave for 20-30 seconds to make them pliable.

Fill and Roll: Spoon a portion of the chicken mixture down the centre of each tortilla. Roll it up tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.

Sauce and Bake: Pour the rest of the creamy white sauce evenly over the rolled tortillas, making sure to cover them completely. Sprinkle the 150g of grated Monterey Jack cheese over the top. Bake for 20-25 minutes, or until the sauce is bubbling and the cheese is golden brown and melted.

Rest and Garnish: Let the enchiladas rest for 5-10 minutes before serving. This allows them to set up a little, making them easier to serve. Garnish generously with fresh coriander and sliced spring onions.