Start the Sauce: Heat the olive oil in a medium saucepan over a medium heat. Add the chopped onion and cook for 5-7 minutes, until softened and translucent. Add the crushed garlic, chipotle paste, cumin, smoked paprika, and oregano. Cook for another minute, stirring constantly, until the spices are wonderfully fragrant.

Simmer the Sauce: Pour in the chopped tomatoes and beef stock, then stir in the tomato purée. Bring the mixture to a gentle simmer, then reduce the heat to low, partially cover, and let it bubble away gently for 15-20 minutes. The sauce should thicken slightly. Season to taste with salt and pepper.

Cook the Beef Filling: While the sauce is simmering, heat a large, non-stick frying pan over a medium-high heat. Add the beef mince and cook, breaking it up with a wooden spoon, for 5-6 minutes until browned all over. Drain off any excess fat.

Combine the Filling: Add the diced red pepper and ground coriander to the pan with the beef. Cook for another 3-4 minutes until the pepper has softened. Pour about a third of your prepared enchilada sauce into the beef mixture and stir to combine. Let it simmer for a couple of minutes to bring the flavours together, then take it off the heat.

Prepare for Baking: Preheat your oven to 180°C (160°C fan). Spoon a thin layer of the remaining enchilada sauce across the bottom of a large baking dish (approximately 20x30cm). This prevents the enchiladas from sticking.

Assemble the Enchiladas: Gently warm your tortillas in a dry frying pan for about 20 seconds per side to make them pliable. What works best for me is to stack them on a plate and cover them with a clean tea towel to keep them warm. Spoon a generous amount of the beef 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.

Bake to Perfection: Pour the rest of the enchilada sauce evenly over the rolled tortillas. Sprinkle the grated cheddar and mozzarella cheese over the top. Bake for 20-25 minutes, until the sauce is bubbling and the cheese is melted, golden brown, and delicious. I sometimes switch on the grill for the last 2 minutes to get extra colour on the cheese.

Rest and Serve: Let the enchiladas rest for at least 5 minutes before serving. This helps them to set and makes them easier to serve. Garnish with fresh coriander and serve with soured cream, avocado, or your favourite toppings. For a different but equally satisfying meal, you could try my Sticky Chicken Rice Bowls next time.