Creamy chicken enchiladas

• porsi: Serves 4-6

Bahan-bahan

1 tbsp olive oil

1 small onion, finely chopped

1 green pepper, deseeded and finely chopped

140g cream cheese, softened

4 tbsp sour cream, plus extra to serve

500g hot salsa

160g Cheddar, grated

4 chicken fillets or skinless thighs, poached and shredded

1 x 400g tin of kidney beans

½ tsp chilli powder

¼ tsp cumin

Salt and black pepper

4 spring onions, thinly sliced

8 flour tortillas

Petunjuk

1 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.

2 Preheat the oven to 170°C/150°C fan/ gas mark 3.

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.

4 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.

5 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.

6 Sprinkle with the remaining spring onions and serve with extra sour cream.

Catatan

MAKE ITYOURS:

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.