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Spicy Chicken Enchiladas with Tomatillo Salsa
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
110 minutes
Spicy tomatillo salsa elevates Mexican chicken enchiladas.
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 shredded Mexican cheese blend, divided
  • 0.75 cup sour cream
  • 1 tablespoon dried minced onion
  • 0.5 teaspoon cayenne pepper
  • 6 flour tortillas
Instructions:
  • Get your outdoor grill ready by preheating it to medium heat and giving the grate a light coating of oil. Sprinkle the chicken with cayenne, salt, and black pepper to add a flavorful kick.
  • Grill chicken until fully cooked, about 5 to 7 minutes per side. Confirm doneness by checking the internal temperature with an instant-read thermometer, which should reach 165 degrees F (74 degrees C). Transfer to a plate and shred using 2 forks.
  • In a large pot over high heat, bring tomatillos, serrano peppers, vinegar, water, onion, garlic, and salt to a boil. Simmer until tomatillos are tender, about 10 minutes. Chill in an ice bath until cool for 20-30 minutes. Stir in cilantro and lime juice, then blend salsa with an immersion blender until smooth.
  • Preheat the oven to 375°F (190°C) for baking perfection.
  • Combine shredded chicken, cream cheese, 4 ounces of Mexican cheese, sour cream, 1/2 cup of salsa, onion, and cayenne pepper in a medium bowl and mix well.
  • Cover the bottom of a 9x13-inch baking pan with a thin layer of salsa. Spoon a generous amount of filling onto each tortilla, roll them up, and arrange them in the pan, making sure they're not touching. Finish by topping with the rest of the salsa and Mexican cheese.
  • Bake until golden bubbly, about 35-40 minutes in the oven already preheated.

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