Heat oil in a large pan over medium heat. Add chopped onion and cook until soft. Stir in garlic and cook for one minute. Add bell pepper and cook until slightly tender. Now add shredded chicken, paprika, cumin and chili powder. Mix well and cook for five minutes. Season with salt and pepper. The mixture should smell rich and spicy.

Pour tomato sauce into the chicken mixture. Stir slowly so everything blends well. Let it simmer for about five minutes. The sauce will thicken and coat the chicken nicely. Turn off the heat and let it cool slightly. This step makes the filling juicy and full of flavor.

Take your tortillas and warm them slightly. You can heat them in a pan or microwave for a few seconds. This makes them soft and easy to roll. Lay them flat on a clean surface. Add a spoonful of chicken mixture in the center of each tortilla.

Carefully roll each tortilla tightly. Place them seam side down in a greased baking dish. Repeat this step for all tortillas. Make sure they fit snugly in the dish. This helps them stay in shape while baking.

Spread sour cream evenly over the rolled tortillas. Then sprinkle cheddar and mozzarella cheese on top. Make sure every inch is covered with cheese. This creates a golden and bubbly topping.

Preheat your oven to 180°C. Place the baking dish in the oven. Bake for about 20–25 minutes. The cheese should melt and turn slightly golden. The edges may look crispy and delicious. Remove from oven and let it cool slightly.

Sprinkle fresh coriander on top before serving. Serve hot with your favorite sides. The smell will make everyone gather quickly around the table.