Preheat the oven to 190ºC.

Heat a little canola oil in a heavy-based ovenproof pot over medium heat. Season the beef brisket with salt and black pepper, and brown on all sides. Remove the brisket from the pot, rub it with the spice rub, and return it to the pot. Add enough water to cover about a quarter of the brisket.

Cover the pot with a lid and bake for 2.5–3 hours, checking the water level every 30 minutes. The brisket is done when the bone pulls out cleanly.

Let the brisket cool slightly. While reducing the cooking liquid on the stovetop, shred the beef into a bowl. Strain the reduced sauce into the shredded beef, mixing gently to combine and adjusting the seasoning if needed.

Reheat the oven to 180ºC.

Lay a tortilla flat and add a line of shredded beef in the center. Roll it up tightly like a pancake. Repeat with the remaining tortillas.

Place the rolled tortillas in an ovenproof dish, seam-side down. Spread the enchilada sauce evenly over the tortillas, then sprinkle the cheddar and mozzarella cheeses on top.

Bake for 20–25 minutes, until the cheese is melted and the sauce is bubbling. Garnish with fresh coriander before serving.