Preheat the oven to 200°C (180°C fan) / 400°F. While it's heating, set a large frying pan over a medium heat. Add the olive oil — you'll see it shimmer and ripple across the surface when it's hot enough.

Cook the onion and garlic. Tip in the diced onion and stir. Within about 4 minutes, the onion will turn translucent and glossy, and you'll smell that sweet, savoury aroma filling your kitchen. Add the minced garlic and cook for another 30 seconds until fragrant — take care not to let it brown.

Build the creamy sauce. Drop in the softened cream cheese and soured cream, stirring constantly. The mixture will look a little lumpy at first, then it will melt into a smooth, pale sauce as it warms. Pour in the chicken stock and the tin of chopped tomatoes, and stir until everything is fully combined and a uniform, velvety pinkish-orange colour.

Season and add the chicken. Sprinkle in the cumin, smoked paprika, oregano, and a good pinch of salt and pepper. Stir in the shredded chicken and drained sweetcorn. Let the filling simmer gently for 3-4 minutes — you'll see it thicken slightly and bubbles will break lazily across the surface. Taste and adjust the seasoning.

Assemble the enchiladas. Spoon a thin layer of the creamy chicken mixture (about 4 tablespoons) into the bottom of a 20x30cm baking dish — this stops the tortillas from sticking. Take a tortilla, lay it flat, and spoon about 3 tablespoons of filling down the centre. Roll it up tightly and place it seam-side down in the dish. Repeat with the remaining tortillas, nestling them snugly together.

Top and bake. Pour any remaining sauce over the rolled enchiladas, spreading it evenly with the back of a spoon. Sprinkle the grated cheese generously over the top — cover every inch for that golden, bubbly crust. Bake for 18-20 minutes, until the cheese is melted and bubbling, and the edges of the tortillas are just beginning to crisp and turn a deep golden brown.

Rest and serve. Remove from the oven and let the dish rest for 5 minutes — this allows the sauce to settle so the enchiladas hold their shape when you serve them. Garnish with fresh coriander if you like, then dig in.