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https://www.philly.com.au/recipe/salsa-topped-chicken-enchiladas/
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Salsa Topped Chicken Enchiladas
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Salsa Topped Chicken Enchiladas
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20 Mins
Prep time
25 Mins
Cooking time
Serves
4
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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
400g can red kidney beans, rinsed and drained
250g PHILADELPHIA Spreadable Light Cream Cheese
½ cup chopped coriander
8 medium tortilla wraps
1 cup grated tasty cheese
300g jar salsa
2 tomatoes, chopped
½ red onion, chopped
½ cup coriander leaves, for garnish
Green salad, to serve
How to make it
HEAT the oil in a frypan and saute 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 180C 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.
Recipe or Meal Type
Dinner |
Lunch |
Entertaining |
Chicken
Cuisines
Mexican
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