For the sauce, heat a medium sized saucepan over medium heat and add a drizzle of oil. Once hot, add the onion and cook until onion is soft, about 5 minutes.
Add the garlic, oregano and spices, stir into the onion and cook for about 30 seconds.
Add the passata, sugar and vinegar. Season with salt & pepper then reduce heat to medium low and cook for about 20 minutes, until slightly thickened. Remove from heat then blend until smooth.
Pre-heat oven to 190°C / 170°C fan.
For the enchilada filling, heat a large frying pan over medium high heat with a drizzle of oil. Add the onion and cook until just tender, about 3 minutes.
Push the onion to one side of the pan and add the chicken with a drizzle of oil. Cook until lightly golden.
Add the sliced peppers, garlic and chilli, stir well to combine then cook for about 4 minutes until peppers are just going tender.
Add half of the enchilada sauce along with the red kidney beans. Season to taste and cook for another minute or so.
Lay the flour tortillas on a clean work surface then divide the chicken mixture evenly between them. Roll each one up around the filling then arrange side-by-side in a large ovenproof dish (about 20x30cm).
Spoon remaining enchilada sauce over the top, spreading it out slightly with the back of a spoon, then sprinkle with cheese.
Bake for about 20 minutes, until cheese is melted and golden brown.
Garnish with chopped coriander and, optional, slices of red chilli. Serve with sour cream and lime wedges.
