Firstly, cut the ends off your dried peppers/ chillies, remove the seeds and transfer chillies and chicken stock to a blender. Leave to soak for 15 mins. Once soaked, blend together until smooth.

Meanwhile, heat olive oil in a large pan, season chicken thighs and cook for 4-5 mins each side. Once chicken thighs show colour on both sides, remove from pan and set aside, do not discard the oils and juices produced by chicken thighs. Add onion and garlic to pan, sauté for 5 mins until soft. Add passata to pan and stir to combine, then add cumin, smoked paprika, chilli powder, oregano, honey, apple cider vinegar, along with cooked chicken thighs and blended chillies and stock. Bring pan to a low simmer and cook for 30 mins-1 hour, until chicken thighs are falling apart and sauce has thickened.

Once falling apart with ease, transfer chicken thighs from pan to a large bowl, with 2 ladles of enchilada sauce, then pull chicken thighs apart using two forks and combine with enchilada sauce, this is your enchilada filling.

Add 2 ladles of remaining enchilada sauce to baking dish and spread across base of baking dish. Fill mini tortillas with enchilada filling and a small amount of cheddar, then roll each one into a cigar shape and place in baking dish. Ladle remaining enchilada sauce over rolled mini tortillas, then add remaining cheddar and bake for 15-20 mins, until cheese is bubbling and tortillas are crispy on edges.

Once baked, remove and serve immediately. Garnish with soured cream, feta cheese, lettuce, spring onions and coriander.