See the photo here of my red enchilada sauce. If you make the red enchilada sauce yourself, you should make this before starting the rest of the preparation.
Preheat oven to 375 F / 180 C.
Pour 1 tbsp olive oil in the pan over a medium flame. Add the chopped red onions and cook them for 2-3 minutes before adding the cubed chicken breast, the sliced green peppers, and a dash of salt and pepper.into the pan. Continue cooking this mix for about 6-8 minutes more until the chicken is cooked. (See notes below)
On each tortilla spread some red enchilada sauce to cover about 3/4 of the tortilla. Add 2 tbsp chicken mix, approximately 1 tbsp of beans and a handful of cheese. Roll the tortilla and put it with the fold part downwards into a Pyrex-type casserole dish.
Continue for the other tortillas until you finish the ingredients. If you have extra chicken or beans you can put them on top of the casserole dish. Don't worry if you need more than one casserole dish to fit all the enchiladas. In our home we make 2 casserole dishes (one bigger than the other). We eat the big dish for supper and the small dish the next day (if there's any left!).
Put the casserole in the oven and cook at least 25 minutes or until the top of the casserole is lightly brown and the cheese is melted good. Take out the casserole and sprinkle on the coriander / cilantro. Serve and enjoy with the toppings of your choice presented in separate bowls.