Preheat and Prepare: First, preheat your oven to 180°C (160°C fan). Lightly grease a 23x33cm (9x13 inch) baking dish.

Sauté the Aromatics: In a large frying pan, heat the olive oil over a medium heat. Add the finely diced onion and cook for 5-7 minutes, until soft and translucent. Add the minced garlic and cook for another minute until fragrant.

Make the Filling: Add the shredded chicken to the pan with the onions and garlic. Stir in the ground cumin, oregano, salt, and pepper. Cook for a couple of minutes to combine the flavours. Remove from the heat and stir in the soured cream. Set aside.

Start the Sauce: In a medium saucepan, melt the butter over a medium heat. Whisk in the plain flour and cook for one minute, stirring constantly, to create a roux. This step is crucial for a thick, smooth sauce.

Build the Creamy Sauce: Gradually pour in the warm chicken stock, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer and cook for 2-3 minutes until it has thickened. Reduce the heat to low.

Finish the Sauce: Add the softened cream cheese, the drained green chillies, and the onion powder to the saucepan. Whisk until the cream cheese has completely melted and the sauce is smooth and uniform. Season with a little salt and pepper. What works best for me is to take it off the heat while stirring in the cream cheese to prevent it from splitting.

Assemble the Enchiladas: Spread a thin layer of the creamy sauce (about 1/4 of it) over the bottom of your prepared baking dish. Warm the tortillas briefly in the microwave or a dry frying pan to make them pliable. Fill each tortilla with a portion of the chicken mixture, roll it up tightly, and place it seam-side down in the dish.

Bake to Perfection: Pour the remaining sauce evenly over the rolled tortillas, ensuring they are all covered. Sprinkle the grated Cheddar cheese over the top. Bake for 25-30 minutes, or until the sauce is bubbling and the cheese is melted and starting to turn golden brown at the edges.

Rest and Garnish: Let the enchiladas rest for 5-10 minutes after taking them out of the oven. This helps them set and makes serving much neater. Garnish with fresh chopped coriander and sliced spring onions before serving.