Place sour cream and 2 tablespoons warm water in a small bowl. Stir until smooth and combined.

Meanwhile, remove and discard skin and bones from chicken. Thickly shred chicken.

Place a layer of corn chips on a serving platter or dish. Arrange 1/3 of chicken, sour cream mixture, avocado, sauce and a few coriander sprigs on platter. Repeat layering with remaining ingredients and finishing with coriander sprigs. Serve.

4 variations:
For a vegetarian version use a can of beans and corn instead of the chicken.
Assemble the chicken, corn chips and enchilada sauce in a baking dish. Top with grated cheese and place under hot grill until melted. Serve with sour cream and avocado.
Slice tortilla wraps into triangles and bake in hot oven until crisp to make your own healthy corn chips.
Mash diced avocado with lime juice. Stir in finely chopped red onion and dollop on the nachos before serving