Combine chicken, ½ red onion thinly sliced reserving the other half, 1 cup tomato, 1 cup of cheese, red capsicum, tomato paste and Edgell Black Beans in a large bowl.
Spoon some mixture onto a tortilla, roll up and place into a baking dish. Repeat with remaining mixture and tortillas. Top with remaining cheese and bake in a preheated oven at 180°C for 15 minutes or until cheese has browned.
Meanwhile, combine remaining tomato, remaining finely diced red onion, coriander and lime juice. Top enchiladas with salsa and dollop with sour cream