Put water, tomato, cumin, chilli, oregano, garlic powder, smoked paprika and cornflour into a saucepan. Heat and bring to the boil gently stirring until thickened. Season to taste
Heat the oil in a pan and gently cook the onion and pepper every low heat until softened and remove with a slotted spoon.
Combine the chicken with the onion pepper mixture, spinach and ricotta cheese. Mix well and season to taste.
Divide the mixture between the tortillas and roll up.
Add half of the sauce to a large oven dish and lay the filled tortillas on top, seam side down. Pour over the remaining sauce.
Top with the grated cheese and place in a preheated oven at 180 C for twenty minutes until hot and bubbling.