There’s nothing quite like the comforting, zesty flavors of Chicken Enchiladas with Tomato Salsa. This classic Mexican dish is a crowd-pleaser, combining tender shredded chicken, gooey cheese, and a tangy tomato salsa wrapped in soft tortillas. Whether you’re cooking for a family dinner or hosting a festive gathering, this recipe is sure to impress. In this blog post, we’ll walk you through the steps to create this mouthwatering dish, answer frequently asked questions, and provide nutritional insights. Let’s get started!
Why You’ll Love This Chicken Enchiladas with Tomato Salsa Recipe
This recipe is perfect for busy weeknights or weekend feasts. It’s easy to prepare, customizable, and packed with flavor. The homemade tomato salsa adds a fresh, vibrant touch that elevates the dish to restaurant-quality status. Plus, it’s a great way to use up leftover chicken!
Chicken enchiladas with tomato salsa
Ingredients
For the Chicken Enchiladas
- 2 cups cooked shredded chicken (rotisserie chicken works great!)
- 8-10 small flour or corn tortillas
- 1 ½ cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 cup enchilada sauce (store-bought or homemade)
- 1 small onion, finely chopped
- 1 tsp cumin powder
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
For the Tomato Salsa
- 4 medium tomatoes, diced
- 1 small red onion, finely chopped
- 1 jalapeño, seeded and minced
- ¼ cup fresh cilantro, chopped
- 1 lime, juiced
- Salt and pepper to taste
Instructions
- Prepare the Tomato SalsaIn a medium bowl, combine diced tomatoes, red onion, jalapeño, cilantro, lime juice, salt, and pepper. Mix well and set aside to let the flavors meld.
- Prepare the Chicken FillingIn a large bowl, mix the shredded chicken, chopped onion, cumin powder, chili powder, salt, and pepper. Add ½ cup of the tomato salsa and stir to combine.
- Assemble the EnchiladasPreheat your oven to 375°F (190°C).Spread a thin layer of enchilada sauce on the bottom of a baking dish.Fill each tortilla with a generous portion of the chicken mixture and a sprinkle of cheese. Roll tightly and place seam-side down in the baking dish.Pour the remaining enchilada sauce over the rolled tortillas and top with the rest of the cheese.
- Bake and ServeBake for 20-25 minutes, or until the cheese is bubbly and golden. Garnish with fresh cilantro and serve with the remaining tomato salsa on the side.
Notes
Frequently Asked Questions (FAQs)
1. Can I use store-bought salsa instead of making my own?
Absolutely! While homemade tomato salsa adds a fresh touch, store-bought salsa works just fine if you’re short on time.2. Can I make this recipe ahead of time?
Yes! Assemble the enchiladas, cover them, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if they’re cold from the fridge.3. Can I freeze Chicken Enchiladas?
Definitely. Wrap the unbaked enchiladas tightly in foil and freeze for up to 3 months. Thaw in the refrigerator overnight before baking.4. What can I serve with Chicken Enchiladas?
Pair your enchiladas with Mexican rice, refried beans, or a simple green salad for a complete meal.Nutritional Information
Serving Size: 1 enchilada (without sides)- Calories: 250
- Protein: 18g
- Carbohydrates: 20g
- Fat: 10g
- Fiber: 2g
- Sugar: 3g
Special Notes and Tips
- Gluten-Free Option: Use corn tortillas instead of flour tortillas.
- Spice Level: Adjust the heat by adding more or less jalapeño in the salsa.
- Cheese Lovers: Feel free to add extra cheese for a richer flavor.
Conclusion
Chicken Enchiladas with Tomato Salsa is a versatile, delicious dish that’s perfect for any occasion. With its bold flavors and simple preparation, it’s no wonder this recipe is a favorite among home cooks. Try it out today and bring a taste of Mexico to your table!
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