For each enchilada, place a tortilla on a flat work surface. Top with 2 heaped tbsps. of chicken mixture and a tbsp. of 4 Cheese Melt. Roll up to enclose filling and form a log. Place, seam-side down in prepared dish. Repeat to make 10 enchiladas in total.
Whisk remaining salsa and diced tomato in a jug. Pour tomato mixture over top of enchiladas and sprinkle with remaining cheese. Bake for 25 minutes or until golden brown. Remove from oven. Stand for 5 minutes.
Serve enchiladas topped with avocado, tomatoes and coriander leaves.