Salsa Topped Chicken Enchiladas

• 2 tablespoons oil
• 1 onion, cut into 8 wedges
• 1 green capsicum, sliced Target 1 pkg For $2.99 thru 02/06
• 1 red capsicum, sliced Target 1 pkg For $2.99 thru 02/06
• 2 teaspoons ground cumin
• 3 cups chopped cooked chicken Whole Foods 1 lb For $3.99 thru 02/09
• 400 g can red kidney beans, rinsed and drained
• 250 g PHILADELPHIA Light Spreadable Cream Cheese
• 1/2 cup chopped coriander
• 8 medium tortilla wraps
• 1 cup grated tasty cheese
• 300 g jar salsa
• 2 tomatoes, chopped
• 1/2 red onion, chopped
• 1/2 cup coriander leaves, for garnish
• Green salad, to serve

1. HEAT the oil in a frypan and saute onion and capsicums until softened, add cumin and cook for 1 minute.
2. Stir through chicken, beans, PHILLY and coriander.
3. DIVIDE the filling into 8 and spoon down the centre of each tortilla then roll to enclose filling.
4. Place in a greased 3 litre capacity shallow, rectangular baking dish.
5. Sprinkle with cheese, cover with foil and bake in a moderate oven 180C for 10 minutes, remove the foil and cook a further 5 minutes.
6. COMBINE the salsa, tomatoes and onion and spoon over the enchiladas.
7. Garnish with coriander leaves and serve with green salad.
8. Serve immediately.

oil, onion, green, red, ground cumin, red kidney beans, philadelphia, coriander, tortilla wraps, tasty cheese, salsa, tomatoes, red onion, coriander leaves, green salad

Taken from www.kraftrecipes.com/recipes/salsa-topped-chicken-enchiladas-123740.aspx (may not work)