Preheat oven to 200°C. Combine the chicken, capsicum, onion, shallot and
80g (1 cup) of the cheddar in a large bowl.
Place 1 tortilla on a clean work surface. Top with one-eighth of the
chicken mixture. Place 1 tablespoon of the salsa on top. Roll up to enclose
filling. Place in an ovenproof dish. Repeat with salsa and the remaining
tortillas and chicken mixture. Spoon over remaining salsa and sprinkle with
remaining cheddar. Bake for 20 minutes or until the cheddar melts and filling
is heated through.
Meanwhile, to make the tomato salsa, combine the tomato, onion and lime
juice in a bowl. Season with salt.
Top the enchiladas with the tomato salsa, sour cream and coriander.