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Preheat oven to 350°F. Heat a large skillet over medium-high heat, add chicken and onion. Cook, stirring to break up any pieces, until chicken is no longer pink. Drain, if needed. Add coriander, cumin and salt; cook and stir for 1 to 2 minutes. Add undrained tomatoes, potato, plums and olives. Bring to a boil; reduce heat. Simmer, covered, 12 to 15 minutes or until potatoes are tender. Uncover; cook 5 minutes more or until most of the liquid has evaporated.
Wrap tortillas in foil; bake for 15 minutes or until heated. To assemble, place 1/3 cup chicken mixture in center of each tortilla; top with cheese. Fold tortillas in half to serve.