Preheat the oven to 390F/200C and toss the cooked and shredded chicken with the taco seasoning. Drizzle the olive oil in a large frying pan and fry the onion over a high heat for 5 minutes, until it starts to soften.

Sprinkle the cayenne pepper and flour into the frying pan and stir. Leave to cook for 2 minutes until you can really smell the cayenne pepper.

Stir in the tomato puree and stock and leave to cook over a high heat for a further five minutes.

Remove from the heat and stir ¼ of the tomato sauce into the cooked and shredded chicken.

Lie the four tortillas on a flat surface and spread one side of each tortilla with 1-2 tablespoons of the tomato sauce.

Evenly divide the chicken between the four tortillas and sprinkle a small amount of cheese on top of each pile of chicken.

Spread about ¼ of a cup of the tomato sauce on a 9"x9" baking tray.

Roll up each filled tortilla and place open side down onto the tomato sauce inside the baking tray.

Spread the rest of the tomato sauce over the top of the rolled up tortillas.

Sprinkle with the cooked chicken skin and Mexican cheese.

Place the enchiladas into the pre-heated oven and cook for 10-15 minutes, until the chicken is cooked through and the cheese has melted.

Top the enchiladas with fresh coriander and serve.