Preheat Your Oven: First things first, get your oven preheating to 180°C (160°C fan). Lightly grease a 23x33cm (9x13 inch) baking dish.

Cook the Filling: Heat 1 tbsp of olive oil in a large frying pan over a medium-high heat. Add the chopped onion and cook for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.

Brown the Mince: Add the beef mince to the pan. Break it up with a wooden spoon and cook until it's thoroughly browned all over. Drain off any excess fat. Stir in the cumin, smoked paprika, oregano, salt, and pepper. Cook for one more minute, then set the filling aside.

Start the Sauce: In a medium saucepan, heat 1 tbsp of olive oil over a medium heat. Add the minced garlic and cook for 30 seconds. Whisk in the plain flour, chilli powder, smoked paprika, and cumin to form a paste (a roux). Cook for one minute, stirring constantly.

Simmer the Sauce: Gradually whisk in the beef stock until smooth. Then, pour in the passata. Bring the sauce to a gentle simmer and let it cook for 10-12 minutes, stirring occasionally, until it has thickened slightly. Taste and add a pinch of sugar if it tastes a little too acidic. Season with salt and pepper.

Prepare for Assembly: Pour a thin layer of the enchilada sauce into the bottom of your prepared baking dish—just enough to cover it. This prevents the enchiladas from sticking.

Warm and Fill the Tortillas: Warm your corn tortillas one by one in a dry frying pan for about 15-20 seconds per side until they are soft and flexible. I find this is the most crucial step to prevent them from tearing. Place a generous spoonful of the beef filling down the centre of each tortilla.

Roll and Arrange: Roll up each tortilla tightly and place it seam-side down in the baking dish. Continue with the remaining tortillas, arranging them snugly in a single layer.

Sauce, Cheese, and Bake: Pour the rest of the enchilada sauce evenly over the rolled tortillas. Sprinkle the grated cheddar and Red Leicester cheese over the top. Bake for 20-25 minutes, or until the sauce is bubbling and the cheese is completely melted and golden brown on top.

Rest and Garnish: Let the enchiladas rest for 5-10 minutes before serving. This allows them to set up a bit, making them easier to serve. Garnish with fresh chopped coriander and serve with a dollop of sour cream.