Cook and Shred the Chicken: Season the chicken breasts with salt and pepper. You can either poach them in simmering water for 15-20 minutes until cooked through, or bake them at 200°C (180°C fan) for 20-25 minutes. Once cooked, let them cool slightly, then shred the meat using two forks. Set aside.

Sauté the Aromatics: In a large frying pan, heat 1 tbsp of olive oil over a medium heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent. Add the minced garlic, ground cumin, smoked paprika, and oregano. Cook for another minute until fragrant.

Combine the Filling: Add the shredded chicken to the pan with the onions and spices. Stir everything together until the chicken is well-coated. Remove from the heat and set aside.

Start the Sauce: In a medium saucepan, heat 1 tbsp of olive oil over medium heat. Whisk in the plain flour and cook for one minute to create a roux. Add the chilli powder, cumin, garlic powder, and cocoa powder, whisking constantly for 30 seconds to toast the spices.

Finish the Enchilada Sauce: Gradually pour in the chicken stock while whisking continuously to avoid lumps. Once smooth, stir in the chopped tomatoes and tomato purée. Bring the sauce to a gentle simmer and cook for 8-10 minutes, stirring occasionally, until it has thickened slightly. Season with salt and pepper to taste.

Preheat and Prepare: Preheat your oven to 190°C (170°C fan). Lightly grease a 23x33cm (9x13 inch) casserole dish.

Assemble the Casserole: Spread a thin layer (about 125ml) of the enchilada sauce on the bottom of the prepared dish. What works best for me is to briefly dip each tortilla into the warm sauce before layering. Arrange a single layer of 6 tortillas over the sauce, overlapping them slightly to cover the base.

Layer the Filling: Spoon half of the shredded chicken mixture evenly over the tortillas. Pour over a third of the remaining sauce, and then sprinkle with a third of the grated cheese.

Create the Second Layer: Repeat the process: arrange the remaining 6 tortillas, top with the rest of the chicken, pour over another third of the sauce, and sprinkle with another third of the cheese. Finish by pouring the last of the sauce over the top and scattering the remaining cheese evenly.

Bake to Perfection: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the sauce is bubbling and the cheese is melted and golden brown on top.

Rest and Serve: Remove from the oven and let the casserole rest for at least 10 minutes before serving. This is crucial for it to set, making it much easier to slice. Garnish with your favourite toppings and enjoy! For other delicious chicken dinners, you might like these Smoky Grilled Chicken Skewers.