Salsa Topped Chicken Enchiladas - Everyday Delicious Kitchen

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Salsa Topped Chicken Enchiladas

Salsa Topped Chicken Enchiladas
Prep time
Total time
serves 4
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.