In large skillet, heat 2 tablespoons of the oil over high heat until hot. Add the chicken; cook 7 to 9 minutes or until no longer pink in center, stirring occasionally. Remove the chicken from the skillet and set aside. Reduce the heat to medium-high. Add the onion to the skillet. Cook 2 to 3 minutes or until translucent, stirring frequently. Break up the tomatoes; add the tomatoes and the juice to the skillet. Stir in the chili powder, cumin, salt, garlic powder, oregano and coriander. Cook 12 to 15 minutes or until very thick, stirring frequently. Add the chicken back to the skillet, discarding any juices; stir to incorporate. Heat the oven to 450°F. Brush 1 tablespoon of remaining oil in 15x10x1-inch baking pan (jellyroll pan). Spoon 1/2 cup of the chicken mixture on each tortilla; roll up tightly. Place the tortilla seam side down in the pan, leaving a little room between the tortillas. If desired, brush the tops with the remaining oil. Bake 12 to 15 minutes or until the tortillas are crisp and brown. Sprinkle with the shredded cheese; bake an additional 2 to 3 minutes or until the cheese is melts. Top each serving with salsa, sour cream and cilantro.