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Welcome to our guide on how to make delicious chicken enchiladas with tomato salsa. This classic Mexican dish is a perfect combination of tender chicken, flavorful spices, melted cheese, and tangy tomato salsa, all wrapped in warm tortillas. Whether you’re hosting a dinner party or looking for a satisfying family meal, these chicken enchiladas are sure to impress. Join us as we take you through the step-by-step instructions and share tips to make this crowd-pleasing recipe a success.
Chicken Enchiladas with Tomato Salsa, a savory and satisfying dish, has its origins in Mexican cuisine, with influences from Tex-Mex flavors. This recipe showcases the culinary creativity of combining tender chicken, flavorful spices, and vibrant tomato salsa.
- Enchiladas are believed to have originated in Mexico, where corn tortillas were filled with various ingredients, including meat, cheese, beans, or vegetables, and then rolled and covered with sauce.
- The word “enchilada” comes from the Spanish word “enchilar,” which means “to season with chili.” Chili-based sauces have played a central role in the development of enchiladas.
- Chicken Enchiladas, as we know them today, represent a fusion of Mexican and Tex-Mex culinary traditions, where the addition of tomatoes, cheese, and spices creates a harmonious and satisfying dish.
Chicken Enchiladas with Tomato Salsa is a flavorful celebration of the rich history and diverse flavors of Mexican-inspired cuisine, offering a comforting and family-friendly meal.
Chicken Enchiladas with Tomato Salsa
Chicken enchiladas are a beloved Tex-Mex dish that brings together the vibrant flavors of Mexican cuisine. This recipe features seasoned shredded chicken, rolled in tortillas, topped with a homemade tomato salsa, and baked until the cheese is melted and bubbly. The result is a mouthwatering combination of tender chicken, spicy salsa, and gooey cheese. With its savory and comforting flavors, chicken enchiladas are a versatile dish that can be enjoyed year-round. Whether you're a fan of Mexican cuisine or looking to add some variety to your dinner rotation, this recipe is a must-try.
Tools and Equipment
- Large skillet: Buy On Amazon
- Baking dish: Buy On Amazon
- Mixing bowls: Buy On Amazon
- Whisk: Buy On Amazon
- Cutting board: Buy On Amazon
- Knife: Buy On Amazon
- Wooden spoon or spatula: Buy On Amazon / Buy On Amazon
- Aluminum foil: Buy On Amazon
Ingredients
For the Chicken Filling:
For the Tomato Salsa:
For the Enchilada Sauce:
For the Assembly:
Step-by-Step Instructions
Preheat the oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat.
Add the diced onion and minced garlic to the skillet and sauté until softened, about 5 minutes.
Add the shredded chicken, ground cumin, chili powder, salt, and pepper to the skillet.
Cook for 3-4 minutes, stirring occasionally, until the chicken is well-coated with the spices.
Remove the skillet from the heat and set aside.
In a mixing bowl, combine the diced tomatoes, diced onion, jalapeno (if using), chopped cilantro, lime juice, and salt to make the tomato salsa. Set aside.
In another mixing bowl, whisk together the tomato sauce, chicken broth, ground cumin, chili powder, salt, and pepper to make the enchilada sauce. Set aside.
Warm the tortillas in the microwave or on a dry skillet until pliable.
Spoon a portion of the chicken filling onto each tortilla and roll it up tightly. Place the rolled enchiladas seam-side down in a greased baking dish.
Pour the enchilada sauce evenly over the rolled enchiladas.
Sprinkle the shredded cheese over the top.
Cover the baking dish with aluminum foil and bake for 20 minutes.
Remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the baking dish from the oven and let it rest for 5 minutes.
Garnish with chopped cilantro.
Serve the chicken enchiladas with tomato salsa, sour cream (if desired), and sliced jalapenos.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 359.24kcal
- % Daily Value *
- Total Fat 16.7g26%
- Saturated Fat 6.9g35%
- Trans Fat 0.03g
- Cholesterol 56.14mg19%
- Sodium 925.37mg39%
- Potassium 543.89mg16%
- Total Carbohydrate 36.61g13%
- Dietary Fiber 5.37g22%
- Sugars 4.06g
- Protein 18.19g37%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Please note that the nutritional values provided are approximate and may vary depending on the specific ingredients and portion sizes used. It's always best to double-check with your specific ingredients and measurements for accurate nutritional information.
Note
Tips and Variations:
- To save time, you can use rotisserie chicken or leftover cooked chicken for the filling.
- Customize the spice level by adjusting the amount of chili powder and jalapenos in the salsa and enchilada sauce.
- Add additional toppings such as sliced avocado, diced tomatoes, or chopped green onions.
- If you prefer vegetarian enchiladas, substitute the chicken with black beans, roasted vegetables, or tofu.
Serving Suggestions:
- Serve the chicken enchiladas with a side of Mexican rice and refried beans for a complete meal.
- Offer a variety of toppings such as diced tomatoes, sliced avocado, chopped cilantro, and lime wedges for guests to personalize their enchiladas.
- Serve with a side salad dressed with a tangy vinaigrette to balance the flavors.
Allergen Information:
- Chicken Enchiladas may contain common allergens depending on the ingredients used. Tortillas may contain wheat, and cheese and sour cream typically contain dairy. Individuals with allergies or dietary restrictions should choose allergen-free alternatives when making this dish.
Wine or Drink Pairing:
- Chicken Enchiladas pair well with a range of beverages that complement their savory and mildly spicy flavors. Consider serving them with a glass of crisp Mexican beer, a light-bodied white wine like Sauvignon Blanc, or a classic margarita.
- For a non-alcoholic option, enjoy Chicken Enchiladas with a refreshing horchata, a traditional Mexican rice milk drink, or a glass of agua fresca with flavors like hibiscus or cucumber.
Storage and Leftovers:
- Leftover Chicken Enchiladas can be refrigerated in an airtight container for up to three days. To reheat, place them in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through.
- Be cautious when reheating in the microwave, as it may cause the tortillas to become soggy. A gentle oven reheat is preferred.
- Chicken Enchiladas can also be frozen for longer-term storage. Wrap individual enchiladas or the entire dish in plastic wrap and foil before freezing. Reheat from frozen in the oven or microwave, allowing for a longer cooking time. Enjoy the flavors of this dish for another satisfying meal.
