Clean and slice the bell pepper into strips and the red onion into half rings. Cut the chicken into slices and season with paprika, smoked paprika, chili flakes, and salt and pepper. Roughly chop the peeled tomatoes.
Sauté the chicken in olive oil in a pan. Add the bell pepper, onions, and garlic halfway through. Sauté for 2 minutes.
Add the Pomo d’Oro sauce, red beans, and half of the coriander, and let simmer for 2 minutes. Season to taste if necessary.
Spread this mixture over a tortilla and add a splash of Premium Cheddar sauce. Roll up the enchilada and place it in a baking dish. Repeat this process as many times as needed.
Pour the remaining sauce over the enchiladas and finish with a layer of Premium Cheddar sauce. Bake for 15 minutes at 180°C.
Serve with sour cream and sprinkle the dish with coriander leaves.
