Chicken enchiladas with tomato salsa

 A bought roast chicken and a jar of spicy sauce make light work of this enchilada recipe.

With most ingredients probably in the pantry, All you need is 15 minutes prep time and dinner’s in the oven. The result? Cheesy, chicken-y tortillas, dotted with a Mexican-spiced sauce and topped with cooling sour cream. 

Tortillas date back to both Mayan and Aztec times, where they were eaten plain or dipped in a hot tomato sauce. From this humble beginning the enchilada as we know it slowly emerged. As the dish moved up to Texas with migrant workers, it grew into a more elaborate meal, stuffed with meat and beans and baked. 

Why we love this enchilada recipe

Apart from being super simple and loaded with flavour, we also view this recipe as a template to play around with. Use corn tortillas for a gluten free version, or swap the chicken for bought or homemade pulled pork. How about frying up some sliced chorizo and scrambling some eggs to stuff the tortillas for breakfast for a crowd. You can swap the red salsa for a green enchilada sauce and you could also make the dish go further by serving with a side of boiled rice and refried beans.

What you’ll need to make this enchilada recipe:

• Chicken: Call them roasted or barbecued (or a bachelors handbag) takeaway chicken from the supermarket is loaded with flavour. If you already have chicken fillets at home you could coat them in a Mexican spice mix and fry until cooked through. Set aside to cool and then shred. 
• Capsicum: We use red capsicum but you can also use green or a combination of both.
• Onion: Traditionally white onions are used in Mexican cooking, but they are milder than our version, so we use red instead.
• Cheese: We use tasty (which is just a made-up name for cheddar) cheese, but for a gooeyer twist use three cheese mix that includes mozzarella. 
• Tortillas: Wheat tortillas feature in this mild enchilada recipe, but you could also use the more traditional corn version. Make sure you buy the standard size, not jumbo ones.
• Salsa: This recipe uses a bottle of chunky salsa, if you prefer to could buy a smoother enchilada sauce
• Sour cream: Traditionally Mexican recipes use a tangy sauce called crema, which is more like creme fraiche and lime juice seasoned with salt, but light sour cream is a handy swap out. 

The lines between what is an original Mexican dish and what is Tex-Mex are often blurred.

Like enchiladas, nachos are traditionally Mexican,

• 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) Coles Dairy Shredded Tasty Cheese
• 6 flour tortillas
• 375g btl Old El Paso Thick & Chunky Medium Salsa
• Bulla Light Sour Cream, to serve
• Fresh coriander sprigs, to serve

• Tomato salsa

• 3 ripe tomatoes, coarsely chopped
• 1/4 red onion, finely chopped
• 1 tbsp fresh lime juice