Make this easy enchilada with leftover chicken, and you can have it in the oven within 15 minutes with minimal fuss or mess.
- 1 cup tomato salsa, divided
- 1 (150g) pottle of sour cream
- 6 flour tortillas
- 1 1/2 cup leftover chicken shredded
- 1/3 cup chopped tomato
- 1/3 cup chopped green or red capsicum
- 1/2 onion, chopped
- non-stick cooking spray
- 3/4 cup shredded cheese
Preheat the oven to 180 C.
Combine half the salsa and the sour cream in a small bowl, and spread evenly over each tortilla. Divide chicken, tomato, capsicum and onion evenly down centre of each tortilla, and roll up.
Place rolls seam sides down, in an 11- x 7-inch baking dish coated with cooking spray. Top with remaining salsa. Bake at 180 C for 15 minutes.
Sprinkle with cheese and bake for an additional 5 minutes or until cheese melts.
Serve with the remaining sour cream on the side.