Chicken Enchiladas With Tomato Salsa


1. 1 Roast Chicken, skin and bones removed, meat shredded 2. 1 small red capsicum, halved, seeded, thinly sliced 3. 1 red onion, halved, cut into thin wedge 4. 3 shallots, ends trimmed, thinly sliced 5. 145g (1 3/4 cups) Coles Dairy Shredded Tasty Cheese 6. 6 flour tortilla 7. 375g bottle Old El Paso Thick & Chunky Medium Salsa

Method Steps: 1. Preheat the oven to 200°C. In a large bowl, combine the shredded chicken, sliced capsicum, onion wedges, shallots, and 80g (1 cup) of shredded cheddar cheese.

Place one tortilla on a clean work surface. Spoon one-eighth of the chicken mixture onto the tortilla.  

Add 1 tablespoon of salsa on top. Roll up the tortilla to enclose the filling. Transfer to an ovenproof dish.  

Repeat with the remaining tortillas and filling. Spoon the remaining salsa over the rolled tortillas and sprinkle with the remaining cheddar cheese. 

While the enchiladas are baking, prepare the fresh tomato salsa. In a bowl, combine the chopped tomatoes, finely chopped red onion, and fresh lime juice. Season with salt to taste. 

Once the enchiladas are ready, top them with the freshly made tomato salsa, sour cream, and fresh coriander sprigs. Serve and enjoy your delicious enchiladas! 




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