Salsa Topped Chicken Enchiladas Recipe

Ingredients

• 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

Method

• 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 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.