Spicy Chicken Enchiladas with Tomatillo Salsa

Name: Spicy Chicken Enchiladas with Tomatillo Salsa
Prep time: 30 min
Cook time: 60 min
Total time: 110 min
Yield: ['6', '6 servings']
Cuisine: mexican
Ingredients: 1 pound skinless, boneless chicken breast halves; 1 pinch cayenne pepper, or to taste; salt and ground black pepper to taste; 8 fresh tomatillos, husked and chopped, or more to taste; 3 serrano peppers, chopped; 1 cup white vinegar; 1 cup water; 0.5 white onion, chopped; 3 cloves garlic, minced; 1 pinch salt to taste; 0.5 cup fresh cilantro, stems removed; 1 lime, juiced; 1 (8 ounce) package cream cheese, softened; 1 (8 ounce) package shredded Mexican cheese blend, divided; 0.75 cup sour cream; 1 tablespoon dried minced onion; 0.5 teaspoon cayenne pepper; 6 flour tortillas

⏱ 110 mins 🍽 ['6', '6 servings'] 🌶 mexican 🏷 Main course

This recipe presents a vibrant take on chicken enchiladas, featuring a fresh and piquant tomatillo salsa. The dish combines grilled, shredded chicken with a creamy cheese filling, all wrapped in soft tortillas. After assembly, they are baked until the cheese melts and the sauce bubbles. The result is a satisfying and spicy Mexican-inspired meal perfect for a family dinner. The recipe yields six generous servings and takes around 110 minutes to prepare and cook from start to finish.

Ingredients

1 pound skinless, boneless chicken breast halves
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste
8 fresh tomatillos, husked and chopped, or more to taste
3 serrano peppers, chopped
1 cup white vinegar
1 cup water
0.5 white onion, chopped
3 cloves garlic, minced
1 pinch salt to taste
0.5 cup fresh cilantro, stems removed
1 lime, juiced
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package shredded Mexican cheese blend, divided
0.75 cup sour cream
1 tablespoon dried minced onion
0.5 teaspoon cayenne pepper
6 flour tortillas

Method

Prepare an outdoor grill for cooking and lightly oil the grate. Coat the chicken with cayenne, salt, and black pepper.
Grill the seasoned chicken until it is fully cooked and the juices run clear, which takes 5 to 7 minutes per side. The internal temperature should reach at least 165 degrees F (74 degrees C). Move the chicken to a plate and shred it using two forks.
In a large pot, combine the tomatillos, serrano peppers, vinegar, water, onion, garlic, and salt. Bring this mixture to a boil over high heat, then lower the heat and let it simmer until the tomatillos soften, about 10 minutes. Take the pot off the heat and cool the contents in an ice bath for 20 to 30 minutes. Stir in the cilantro and lime juice, then use an immersion blender to puree the salsa until smooth.
Heat your oven to 375 degrees F (190 degrees C).
In a medium bowl, combine the shredded chicken, cream cheese, 4 ounces of the Mexican cheese, sour cream, 1/2 cup of the prepared salsa, the dried minced onion, and the cayenne pepper.
Spread a thin layer of salsa over the bottom of a 9x13-inch baking dish. Spoon a generous amount of the chicken filling onto each tortilla, roll them up, and arrange them in the dish, ensuring they do not touch. Cover the enchiladas with the rest of the salsa and sprinkle the remaining Mexican cheese on top.
Bake the enchiladas in the preheated oven until the sauce is bubbly and the cheese has melted, which will take 35 to 40 minutes.

Nutrition (per serving)

Calories657 kcal

Fat39 g

Sugars2 g

Protein34 g

Sodium970 mg

Recipe details

CategoryMain course

Cuisinemexican

Authorchauncec