Step 1

Preheat oven to 220°C.

Step 2

Heat oil in a large frying pan over high heat. Cook pork, onion, garlic, chilli and paprika, stirring, for 5 minutes or until browned. Add 1 can of tomatoes; cook for 1 minute. Add lime juice; season to taste.

Step 3

Spread tortillas flat on a work surface. Spoon mince mixture equally onto the centre of each tortilla, sprinkle 1 cup cheddar equally over mince mixture; fold tortillas to enclose filling. Place, join-side down, in a single layer, in a 20cm x 30cm shallow ovenproof dish. Spoon over remaining can of tomatoes, leaving the ends of the tortilla exposed, sprinkle with remaining cheddar.

Step 4

Bake for 15 minutes or until golden. Sprinkle enchiladas with coriander; serve with lime wedges.