1Preheat the oven to 200°C. Lightly grease a baking dish. Chop the chicken thigh in to small pieces. Dice the green capsicum. Grate the Cheddar cheese.
2Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the chicken thigh and cook, stirring, for 3-4 minutes, or until browned. Add green capsicum to the pan and cook for 3 minutes, or until softened.
3Add the Mexican spice blend and cook for 1 minute. Stir in the water and 1/2 of the enchilada sauce. Bring the sauce to a boil and reduce the heat to low. Simmer for 10 minutes, or until the sauce thickens.
4Place one tortilla on a flat surface and top with 1/4 of the enchilada filling. Roll the tortilla over to close and place seam-side down in the baking dish. Repeat with remaining tortillas and filling.
5Top the enchiladas with the remaining enchilada sauce and sprinkle with the Cheddar cheese. Place in the oven for 10 minutes, or until the cheese has melted. Dollop with sour cream when serving.