To make the sauce, saute the onion until soft and translucent then add the garlic and spices and fry for another 30 seconds before adding the chopped tomatoes. Add the bay leaf, red wine and sugar (if using) and reduce the heat. Allow to simmer for 10-15 minutes until the sauce has reduced slightly. Season to taste then remove the bay leaf and blend until smooth.
Pre-heat the oven to 220°c.
To make the filling, saute the onion in a large frying pan until soft and translucent then add the garlic and mushrooms and fry for another 5 minutes.
Add the spices and fry until the pan dries out then add the chicken the tomatoes. Lower the heat and allow to saute for another 5 minutes until the tomatoes are broken up. Season to taste with lemon, salt and pepper and remove from the heat.
To make the enchiladas, pour half the sauce into an oven-proof dish.
Place a few spoonfuls of the mixture onto a tortilla then roll up and place seam-side down into the dish with the enchilada sauce.
Repeat until you have 8 enchiladas then top with the remaining sauce and cheese.
Place in the oven and allow to bake for 10 minutes until the sauce is bubbling and the cheese has melted.
Remove from the oven and serve with guacamole and a dollop of sour cream.