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- Heat the oil in a large pan over a medium-high heat and cook the onion and pepper for 2-3 minutes until just softened. Set aside and allow to cool.
- Preheat the oven to 170˚C/150˚C fan/gas mark 3.
- In a bowl, beat together the cream cheese and sour cream. Stir in about one-third of the salsa with half of the Cheddar, the shredded chicken, kidney beans, chilli powder, cumin and half of the spring onions. Season with salt and black pepper.
- Spread half of the remaining salsa in the bottom of a 23 x 33cm baking dish. Place about one-eighth of the chicken mixture down the centre of one of the tortillas. Roll up and place in the dish, seam side down. Repeat with the remaining tortillas and filling.
- Pour the remaining salsa over the enchiladas and top with the remaining cheese. Bake for 20-25 minutes or until the cheese is melted and the enchiladas are heated through.
- Sprinkle with the remaining spring onions and serve with extra sour cream.
Per Serving 653kcals, 22.1g fat (9.6g saturated), 64.8g carbs, 5.6g sugars, 51.3g protein, 14.5g fibre, 0.861g sodium
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Use mild salsa if you’re not a fan of spicy food. If you prefer a fiery meal, add one chopped green chilli to the pan along with the onion and pepper.
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