Preheat the oven to 350 degrees.

  Heat the oil in a large skillet. over medium-high heat.  Add in the onion and peppers and cook for about 5 minutes.

Add in the garlic, chili powder, coriander, cumin, salt, and pepper.  Cook for 1 minute, stirring constantly.

Stir in tomato sauce and 1/2 cup of water.   Reduce heat to a simmer and cook for 6-7 minutes.

Meanwhile, heat the chicken breast pieces in a large skillet for 5-7 minutes or until it is no longer pink in the center.  Spoon a half cup of the sauce mixture into the chicken and mix well.

Remove the chicken from heat and stir in 1 cup of cheddar cheese, green chilies, jalapenos, cilantro, and lime juice.

Divide the chicken mixture between the tortillas, then fold in the sides and roll up.  Place seam side down in a 9 x 13 baking dish.  Pour the sauce over top of the enchiladas and sprinkle with remaining cheddar cheese.

Bake for 20 minutes.  Remove from oven a serve with sour cream and avocado.