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Shared By Lowther Tribe

Chicken Enchiladas With Tomato Salsa

Ingredients

  • 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) coarsely grated cheddar
  • 6 flour tortillas
  • 375g btl Old El Paso Thick & Chunky Medium Salsa
  • Sour cream, to serve
  • Fresh coriander sprigs, to serve
  • TOMATO SALSA
  • 3 ripe tomatoes, coarsely chopped
  • 1/4 red onion, finely chopped
  • 1 tablespoon fresh lime juice

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