CHICKEN ENCHILADAS

serves 6 - 8 people

5 x 375 gm jar salsa
2 kilo chicken breast fillets
3 cups colby cheese, grated
1 cup tasty cheese, grated
18 tortillas


in a large pan, bring 1 jar salsa to the boil.  add the chicken breasts and reduce heat.
cover and simmer on a low heat until well cooked (about 60 mins). turn occassionally.

let cool.

preheat oven to 180c.

shred chicken.

blitz 2 jars of salsa.

mix chicken, 2 cups cheese and the blitzed salsa together.

swirl a couple of spoonfuls of last 2 jars of salsa around the bottom of large baking dish.

place tortillas on bench and evenly place about 3 heaped spoonfuls of chicken mix down the centre of each tortilla.

roll tortillas and place seam side down into baking dish.

cover with rest of sauce and sprinkle with rest of cheese.

cook until cheese is melted and golden brown.

if desired, add sour cream, chopped green capsicum and chopped tomato for garnish.

NOTE: I was supposed to use enchilada sauce in this, but made a mistake and bought salsa.
It tasted really good so I'm publishing the recipe anyway. If you don't like the salsa, replace it with enchilada sauce.  Still cook the chicken in the salsa though.