Roughly chop the chicken thighs and add them to a pan with a tablespoon of olive oil on a medium heat. Add in the paprika and season. Cook the chicken until tender, about 8 minutes.
Meanwhile, finely slice the onion and the peppers. Add to the pan with 3-4 tablespoons of the passata, the cumin, coriander and 1/2 tablespoon paprika, salt and pepper. Turn the heat down and let the chicken cook for a further few minutes.
To make the enchilada sauce finely chop the coriander stalks and add them to a different pan with a tablespoon of olive oil and the crushed garlic. Heat for a couple of minutes then add in the rest of the spices, stir and add in the passata. Turn up the heat and cook for 10 minutes. Cook off the rice according the packet. Once the rice is cooked, the sauce is thick and the chicken is ready, start making up the enchiladas. Fill the wraps with rice, chicken mix and add in the sweetcorn. Roll up the wraps and fit into a greased baking tray. Spoon over all the sauce and finish with the cheddar. Bake in the oven for 12 minutes 200C. Enjoy.