Prepare the red chili sauce: Place the dried anchos and guajillos in a bowl and cover with boiling water. Let them soak for 15 minutes until they are soft and leathery. Once softened, transfer the chillies along with 200ml of their soaking liquid, the chopped tomatoes, and a pinch of salt to a blender. Blitz until you have a smooth, deep crimson purée. The sauce should be thick and velvety, with a rich, earthy smell of dried fruit and smoke.

Cook the sauce base: In a large frying pan, heat the vegetable oil over a medium heat. Add the diced onion and cook for 5-6 minutes until it turns translucent and soft, and you hear a gentle sizzle. Add the minced garlic, cumin, and oregano, stirring for 30 seconds until the garlic releases its pungent aroma. Pour in the blended chilli purée and the chicken stock. Bring the sauce to a gentle simmer; you'll see tiny bubbles breaking on the surface. Cook for 10 minutes, stirring occasionally, until the sauce thickens and darkens in colour, coating the back of a spoon. Taste and adjust the salt and pepper.

Prepare the chicken filling: In a mixing bowl, combine the shredded chicken with 150ml of the red chili sauce and half of the grated cheese. Mix well so every strand of chicken is coated in that vibrant sauce. The filling should be moist and deeply coloured, with the cheese starting to soften from the warmth of the chicken.

Assemble the enchiladas: Preheat your oven to 180°C (350°F). Spread a thin layer of the remaining red chili sauce over the bottom of a large baking dish (about 20x30cm). Take a tortilla and place a generous spoonful of the chicken 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 in a single layer. You should hear a gentle plop as each one settles into the sauce.

Top and bake: Pour the remaining red chili sauce evenly over the rolled tortillas, ensuring they are all well covered. Sprinkle the remaining grated cheese over the top in an even blanket. Bake for 20-25 minutes, until the cheese is fully melted and bubbling, and the edges of the tortillas are just starting to crisp and turn golden brown. The kitchen will smell intensely of toasted cheese and warm spice.

Rest and serve: Remove the dish from the oven and let it rest on the counter for 5 minutes. This crucial step allows the enchiladas to set, making them easier to serve without falling apart. Garnish with fresh coriander leaves and serve with a generous dollop of soured cream, which will cut through the richness with its cool, tangy finish.