simple 30 minute mexican style meal
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 cooking cream, sour cream and cream cheese. 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.