Heat the oven to 200°C. Toast the coriander seeds and cumin seeds in a dry pan, then crush them to a powder using a pestle and mortar.

Add the chicken, crushed coriander, crushed cumin and half the smoked paprika to a bowl with a big pinch of salt and a drizzle of olive oil. Give it all a good mix.

Finely slice three-quarters of the red onions, setting aside the rest for later. Add to a roasting dish, then nestle the chicken on top. Bake for 45 mins.

Now, it’s time to make your enchilada sauce. Start by finely slicing the garlic. Melt the butter in a medium-sized saucepan, then add the tomato pureé and garlic. Cook for 2 mins, then tip in the flour and cook for 2 mins.

Add the chipotle paste and cayenne pepper to the pan with the remaining smoked paprika. Gradually pour in the chicken stock, whisking all the time until smooth before each addition. Let the mixture come to a boil, then turn down the heat and simmer for 2 mins until thickened. Season to taste with salt.

Once your chicken is done, shred it and remove the bones. Reduce any juices in the tray so that they coat the back of a spoon.

Divide the chicken between the tortillas, placing the meat in the centre of each tortilla. Roll them up like a pancake, then nestle them all into a baking dish. Pour the sauce on top, focusing on a line down the middle. You want the tortilla ends to poke out a little.

Grate the cheddar and sprinkle it on top, then cover the dish with foil and bake in the oven for 15 mins.

Finely dice the remaining red onion and green chilli, then add both to a little bowl. Squeeze over the lime, add a good pinch of salt, then give it a mix.

Pat the sweetcorn dry. Heat a large frying pan over a high heat, then add a drizzle of olive oil. Get your sweetcorn in there, then pan-fry it for 5 mins or until lightly charred. Let it cool down for a bit.

Remove the foil from the enchiladas and bake for another 10 mins.

Add the sweetcorn to your pickled onion mixture and give it a good mix.

Once your enchiladas are done, dollop over the soured cream and sprinkle over the sweetcorn salsa and some coriander leaves. Serve it up.