Name: Creamy Chicken Enchiladas with Bell Pepper, Cilantro & Ranch Slaw
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 small bunch cilantro; 3 green bell peppers; 1 ½ cups plain Greek yogurt; 90 ml ranch dressing; 1 ½ (850 g) whole chickens rotisserie chicken, white and dark meat; 2 cups salsa; 1 ½ (397 g) bags shredded cabbage (coleslaw mix); 1 ½ cups shredded cheese, Mexican blend; 18 small corn tortillas; 67 ½ ml taco seasoning; extra virgin olive oil; salt

Creamy Chicken Enchiladas with Bell Pepper, Cilantro & Ranch SlawCreamy Chicken Enchiladas with Bell Pepper, Cilantro & Ranch Slaw — a 40-minute lunch recipe with 12 ingredients, serving 6.Ingredients

1 small bunch cilantro

3 green bell peppers

1 ½ cups plain Greek yogurt

90 ml ranch dressing

1 ½ (850 g) whole chickens rotisserie chicken, white and dark meat

2 cups salsa

1 ½ (397 g) bags shredded cabbage (coleslaw mix)

1 ½ cups shredded cheese, Mexican blend

18 small corn tortillas

67 ½ ml taco seasoning

extra virgin olive oil

salt

Instructions

Preheat oven to 230°C (450°F). Coat the bottom of two large baking dishes with a thin layer of oil and set aside.

Place chickens on a cutting board and, using your hands, remove meat from the skin and bones. Separate the meat into shred-like pieces and place in a large bowl.

Add yogurt, taco seasoning, and salt to the bowl with the shredded chicken. Stir to combine the filling.

Working in batches if necessary, place tortillas on a flat surface and divide the filling between them. Wrap tortillas around the filling and divide between the baking dishes, placing seam-side down. Top with salsa and cheese.

Place baking dishes in the oven (it doesn't have to be fully heated) and bake until cheese is melted and filling is warmed through, 20-25 minutes. Remove from oven.

Meanwhile, wash and dry cilantro. Using a clean cutting board, shave cilantro leaves off the stems; discard stems and mince the leaves. Place half in a clean large bowl. (Set remaining cilantro aside for serving.)

Wash, dry, trim, and seed bell peppers; small dice. Add to the bowl with the cilantro.

Add shredded cabbage, dressing, and salt to the bowl. Stir to combine the slaw and set aside.

To serve, divide enchiladas and slaw between plates; sprinkle with reserved cilantro. Enjoy!

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