THE RECIPE JOURNAL · Main Course
Tomatillo Salsa-Spiced Chicken Enchiladas
These enchiladas are bursting with zesty tomatillo salsa and a perfect blend of spices that bring bold flavors to your dinner table. They’re easy to make and sure to become a new family favorite!
FROM THE KITCHEN • Tomatillo Salsa-Spiced Chicken Enchiladas
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your grill to medium and giving the grate a light coat of oil. Season the chicken with cayenne, salt, and pepper, then grill it for about 5 to 7 minutes on each side until it’s cooked through and no longer pink inside. You can check by cutting into the thickest part or using a meat thermometer—it should read 165°F. Once done, let it rest a bit, then shred the chicken with two forks.
02
Step 2
While the chicken cooks, toss the tomatillos, serrano peppers, vinegar, water, onion, garlic, and a pinch of salt into a large pot. Bring everything to a boil over high heat, then turn it down and let it simmer until the tomatillos are soft, about 10 minutes. Take the pot off the heat and cool the salsa quickly by placing the pot in an ice bath for 20 to 30 minutes. Once cooled, stir in the cilantro and lime juice, then blend everything until smooth with an immersion blender.
03
Step 3
Preheat your oven to 375°F. In a bowl, mix the shredded chicken with cream cheese, 4 ounces of Mexican cheese, sour cream, half a cup of the salsa you just made, some diced onion, and a little cayenne for a kick.
04
Step 4
Pour a thin layer of salsa into the bottom of a 9x13-inch baking dish. Spoon a generous amount of the chicken mixture onto each tortilla, roll them up, and arrange them seam-side down in the pan, making sure they’re not touching. Pour the remaining salsa over the top and sprinkle with the rest of the Mexican cheese.
05
Step 5
Bake the enchiladas in the oven for about 35 to 40 minutes, until everything is bubbly and the cheese has melted. Let them cool for a few minutes before digging in.
Why you’ll love it
This dish combines the tangy brightness of tomatillo salsa with tender, flavorful chicken, creating a perfect balance of zest and comfort. It’s a great way to enjoy a classic Mexican favorite with a fresh twist that feels both vibrant and satisfying.
How to serve
Serve with a side of Mexican rice or refried beans for a complete meal. Add a dollop of sour cream or a sprinkle of fresh cilantro on top to enhance the flavors and add a creamy touch.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the enchiladas moist and flavorful. You can also freeze them for up to 2 months—just thaw in the refrigerator before reheating.
