Preheat the oven to 200 degrees Celsius.
Heat a large pan on a medium heat and spray well with 1kcal spray.
Add the finely chopped onion and grated garlic, and sauté for 3 minutes, stirring occasionally.
Add the diced chicken and sliced peppers.
Season well with salt and pepper.
Sauté for about 6 minutes, stirring from time to time until the chicken is cooked throughout and starting to brown.
Remove the chicken and veg from the pan, and leave aside.
Add the pan back to the heat and pour in the passata sauce.
Season with the chili powder, paprika, cumin, oregano, salt and pepper. Adjust spice level by using less chili/paprika/cumin if you are cooking for children or prefer a milder sauce.
Add 100 mls of water and bring to a gentle simmer for about 5 minutes, stirring occasionally.
To assemble the enchiladas, spray a large ovenproof dish with 1 kcal spray.
Lay out a tortilla and spread with two tablespoons of the enchilada sauce.
Top with 1/6th of the chicken and peppers mixture.
Roll up the tortilla and carefully place it in the ovenproof dish (sideways so you can fit all 6).
Repeat with the remaining 5 tortillas.
Pour the remaining enchilada sauce evenly over the enchiladas and top with grated cheese.
Bake for about 20 minutes until the cheese is bubbling and the tortillas are starting to crisp around the edges.