Heat oven to 180⁰C (160⁰C for fan assisted ovens), gas mark 4.
Heat the oil in a large pan and stir-fry the chicken until cooked thoroughly and no longer pink inside.
Remove the chicken from the heat, and with 2 forks gently pull apart and shred the strips.
In a small bowl, mix together the cheddar with the chilli flakes.
In a large bowl, mix together the cooked, shredded chicken, sour cream, grilled peppers and 100g of the cheddar/chilli mixture.
Pierce the packaging on the soft flour tortillas and warm in the microwave for 35-45 seconds.
Spread a third of the salsa into a baking dish.
Spoon the chicken mix on the centre of each warm tortilla and roll up tightly, before placing them folded side down on top of the salsa in the dish.
Spoon the remaining salsa over the filled enchiladas and top with the remaining chilli cheese mix.
Bake uncovered for 20 minutes or until the cheese is melted and the enchiladas are thoroughly heated through.
Place enchiladas on plate and garnish with sliced spring onions.
Recipe courtesy of Old El Paso™