1.Preheat oven to 220°C.
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.
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.
4.Bake for 15 minutes or until golden. Sprinkle enchiladas with coriander; serve with lime wedges.
Serve with a simple green or cabbage salad.Note