Step 1 Preheat oven to 190°C. Shred chicken. Combine chicken, spring onion, garlic and half the cheese in a bowl.

Step 2 Heat a non-stick frying pan over a medium heat. Spray a tortilla with oil and cook for 1 minute each side. Transfer to a plate. Repeat with remaining tortillas.

Step 3 Divide chicken mixture among tortillas. Roll up to enclose filling, leaving ends open. Place, seam-side down, in a 19 x 27cm ovenproof dish.

Step 4 Pour over tomato purée and sprinkle over remaining cheese. Bake for 20 minutes, or until top is golden. Serve enchiladas sprinkled with coriander and with a side salad.