If you love a delicious, but also quick and easy meal for dinner, check out this Salsa Topped Chicken Enchiladas recipe from Everyday Delicious Kitchen!
What you need
- 2 tablespoons oil
- 1 onion, cut into 8 wedges
- 1 green capsicum, sliced
- 1 red capsicum, sliced
- 2 teaspoons ground cumin
- 3 cups chopped cooked chicken
- 400 g can red kidney beans, rinsed and drained
- 250 g PHILADELPHIA Light Spreadable Cream Cheese
- 1/2 cup chopped coriander
- 8 medium tortilla wraps
- 1 cup grated tasty cheese
- 300 g jar salsa
- 2 tomatoes, chopped
- 1/2 red onion, chopped
- 1/2 cup coriander leaves, for garnish
- Green salad, to serve
How to make it
HEAT the oil in a frypan and sauté onion and capsicums until softened, add cumin and cook for 1 minute. Stir through chicken, beans, PHILLY and coriander.
DIVIDE the filling into 8 and spoon down the centre of each tortilla then roll to enclose filling. Place in a greased 3 litre capacity shallow, rectangular baking dish. Sprinkle with cheese, cover with foil and bake in a moderate oven 180°C for 10 minutes, remove the foil and cook a further 5 minutes.
COMBINE the salsa, tomatoes and onion and spoon over the enchiladas. Garnish with coriander leaves and serve with green salad. Serve immediately.