Spicy Chicken Enchiladas with Tomatillo Salsa
Recipe information
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Cooking:
30 min.
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Servings per container:
6
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Ingredients for - Spicy Chicken Enchiladas with Tomatillo Salsa

1. Skinless, boneless chicken breast halves - 1 pound
2. Cayenne pepper, or to taste - 1 pinch
3. Salt and ground black pepper to taste - 1 pinch
4. Fresh tomatillos, husked and chopped, or more to taste - 8
5. Serrano peppers, chopped - 3
6. White vinegar - 1 cup
7. Water - 1 cup
8. White onion, chopped - ½
9. Garlic, minced - 3 cloves
10. Salt to taste - 1 pinch
11. Fresh cilantro, stems removed - ½ cup
12. Lime, juiced - 1
13. Cream cheese, softened - 1 (8 ounce) package
14. Shredded Mexican cheese blend, divided - 1 (8 ounce) package
15. Sour cream - ¾ cup
16. Dried minced onion - 1 tablespoon
17. Cayenne pepper - ½ teaspoon
18. Flour tortillas - 6

How to cook deliciously - Spicy Chicken Enchiladas with Tomatillo Salsa

1. Stage

Preheat an outdoor grill for medium heat and lightly oil the grate. Season chicken with cayenne, salt, and black pepper.

2. Stage

Place chicken on the preheated grill and cook until no longer pink in the center and juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a plate and shred using 2 forks.

3. Stage

Combine tomatillos, serrano peppers, vinegar, water, onion, garlic, and salt in a large pot over high heat and bring to a boil. Reduce heat and simmer until tomatillos are tender, about 10 minutes. Remove from heat and chill in an ice bath until cool, 20 to 30 minutes. Add cilantro and lime juice. Blend salsa thoroughly using an immersion blender.

4. Stage

Preheat the oven to 375 degrees F (190 degrees C).

5. Stage

Mix shredded chicken, cream cheese, 4 ounces Mexican cheese, sour cream, 1/2 cup salsa, onion, and cayenne pepper together in a medium bowl.

6. Stage

Pour just enough salsa into a 9x13-inch baking pan to thinly cover the bottom. Place a heaping spoonful of filling into each tortilla, roll, and place into the pan. Try to keep them from touching. Top with remaining salsa and Mexican cheese.

7. Stage

Bake in the preheated oven until bubbly, 35 to 40 minutes.