To make the red sauce, tear the chillies into large pieces and put them into a bowl. Cover with boiling water and soak for 15 minutes. Drain the chillies then process them in a blender with the tomatoes, onion, garlic, oregano and salt, adding the stock slowly until you have a very smooth consistency.

Preheat the oven to 165C.

Pour the sauce into a non-stick pan. Over a medium heat, bring to the boil, then reduce to a simmer and cook, stirring, for 10 to 15 minutes or until thick. Keep the sauce warm.

Place the chicken in a bowl and moisten with about half a cup of the red sauce.

Spoon a thin layer of the red sauce on the bottom of a 23cm x 23cm baking dish.

Heat the olive oil in a frying pan over a medium heat until hot. Using tongs, quickly drag the tortillas one at a time through the oil to soften them on both sides and pat dry with paper towel. Dip a softened tortilla into the warm red sauce in the frying pan then lay it on a plate. Spread a heaped tbsp of the shredded chicken near the edge closest to you, roll up the tortilla and place, seam side down, in the sauce-covered baking dish.

Repeat with remaining tortillas and chicken, arranging them side by side in the dish. Spoon the remaining red sauce evenly over the rolled tortillas. Bake the enchiladas until heated through, about 5 minutes.

Place the enchiladas on warm plates. Spoon sour cream on top and add the radish slices and onion rings.