Salsa Topped Chicken Enchiladas

20 Mins
Prep time
25 Mins
Cooking time
Serves 4

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.