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Chicken enchiladas with tomato salsa
Chicken enchiladas with tomato salsa
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Make irresistible classic Mexican chicken enchiladas with salsa, cheese, and veggies, baked to perfection.
Ingredients:
  • 1 Roast Chicken, skin and bones removed, meat shredded
  • 1 small red capsicum, halved, seeded, thinly sliced
  • 1 red onion, halved, cut into thin wedges
  • 3 shallots, ends trimmed, thinly sliced
  • 145g (1 3/4 cups) Dairy Shredded Tasty Cheese
  • 6 flour tortillas
  • 375g btl Thick & Chunky Medium Salsa
  • Bulla Light Sour Cream, to serve
  • Fresh coriander sprigs, to serve
  • 3 ripe tomatoes, coarsely chopped
  • 1/4 red onion, finely chopped
  • 21.00 gm fresh lime juice
Instructions:
  • Preheat your oven to 200°C. Mix together chicken, capsicum, onion, shallot, and 1 cup (80g) of cheddar cheese in a large bowl.
  • Lay out 1 tortilla on a clean surface. Add one-eighth of the chicken mix and 1 tablespoon salsa on top. Roll up, place in an ovenproof dish. Repeat with remaining tortillas, chicken mix, and salsa. Top with cheddar. Bake for 20 minutes until melted and heated through.
  • In a bowl, mix the tomato, onion, and lime juice together, and season with salt to make the fresh tomato salsa.
  • Garnish the enchiladas with fresh tomato salsa, creamy sour cream, and fragrant coriander.

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