Chicken enchiladas

Ingredients oil spray, to grease 1 onion, finely chopped 1/2 teaspoon chilli flakes 400g can diced no-added-salt diced tomatoes 2 1/2 cups shredded cooked chicken breast 1 1/2 cups cooked rice 1 red or green capsicum, diced 1 courgette, grated 1/4 cup chopped fresh coriander, plus 1 tablespoon extra 4 tortillas 1/3 cup freshly grated reduced-fat cheddar cheese 1/2 large avocado, diced Instructions Step 1 Preheat oven to 200°C. Spray a large baking dish with oil and set aside. Spray a medium-sized saucepan with oil and place over a medium-high heat. Cook onion, stirring, for 5 minutes. Add chilli flakes and cook for 1 minute. Add tomatoes and simmer for 5-10 minutes until mixture thickens. Step 2 Place chicken, rice, capsicum, courgette, coriander and half the tomato mixture in a large bowl. Stir to combine. Warm tortillas following packet directions. Step 3 Place 1 tortilla on a clean work surface. Spoon 1/2–3/4 cup filling along the centre of the tortilla, fold to enclose and place, seam-side down, in baking dish. Repeat with the remaining tortillas and filling. Spoon the remaining tomato mixture over a tortillas, sprinkle with cheese and bake for 15-20 minutes until cheese is bubbling. Step 4 Meanwhile, in a small bowl combine avocado and extra coriander. Before serving, spoon avocado mixture over enchiladas.