https://www.philly.com.au/recipe/salsa-topped-chicken-enchiladas/

Back

Salsa Topped Chicken Enchiladas

Salsa Topped Chicken Enchiladas
Watch video
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.
More recipes you will love
PHILLY Lamingtons
PHILLY Lamingtons
PHILLY Berry and Muesli Cups
PHILLY Berry and Muesli Cups
PHILLY Banana Bread French Toast
PHILLY Banana Bread French Toast
Citrus and White Chocolate Cheesecake
Citrus and White Chocolate Cheesecake