The rich and smoky flavour of the ancho chilli flakes complements the tender chicken, melted cheese, and tangy enchilada sauce perfectly.

1. Preheat your oven to 180°C (350°F).
2. In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and sauté for about 2-3 minutes until it becomes translucent.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the shredded chicken to the pan, followed by the ground cumin, ground coriander, dried oregano, and ancho chilli flakes. Mix well to coat the chicken in the spices and let it cook for a few minutes to allow the flavours to meld.
5. Pour in the chopped tomatoes and chicken broth. Season with salt and pepper to taste. Stir everything together and let it simmer for 5-7 minutes, allowing the sauce to thicken slightly.
6. In the meantime, prepare the corn tortillas by lightly heating them in a separate dry pan for about 10-15 seconds on each side. This step will make them more pliable and prevent them from breaking while rolling.
7. Take a tortilla and spoon a generous amount of the chicken filling down the centre. Roll it up tightly and place it seam-side down in a baking dish. Repeat this process for the remaining tortillas.
8. Pour any leftover sauce over the enchiladas and top them with the grated cheddar cheese.
9. Bake the enchiladas in the preheated oven for 15-20 minutes or until the cheese has melted and turned golden and bubbly.
10. Once done, remove the enchiladas from the oven and let them cool slightly. Garnish with fresh coriander (cilantro) leaves before serving.

Enjoy your delicious Ancho Chilli Flakes Chicken Enchiladas with your favourite sides like Mexican rice, guacamole, or a crisp green salad. Buen provecho!