For an extra layer of flavor, consider marinating the chicken in a mixture of lime juice, garlic, and chili powder before grilling. If you don't have an outdoor grill, the chicken can be cooked in a skillet over medium-high heat or baked in the oven. The tomatillo salsa can be made ahead of time and stored in the refrigerator for up to 3 days. Feel free to adjust the amount of serrano peppers in the salsa to control the spice level. For a vegetarian option, substitute the chicken with black beans or roasted vegetables.
Spicy Chicken Enchiladas with Tomatillo Salsa
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PREP TIME30 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 50 mins
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SERVING6 People
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VIEWS7
Elevate your enchilada experience with these vibrant, flavor-packed delights! Featuring tender grilled chicken enveloped in warm tortillas and smothered in a zesty, homemade tomatillo salsa, these enchiladas are a guaranteed crowd-pleaser.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate43 g
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Cholesterol133 mg
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Fiber3 g
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Protein34 g
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Saturated Fat22 g
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Sodium970 mg
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Sugar2 g
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Fat39 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
0 mins
Preheat an outdoor grill for medium heat and lightly oil the grate. Season chicken with cayenne, salt, and black pepper.
02
Step
14 mins
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.
03
Step
40 mins
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.
04
Step
0 mins
Preheat the oven to 375 degrees F (190 degrees C).
05
Step
0 mins
Mix shredded chicken, cream cheese, 4 ounces Mexican cheese, sour cream, 1/2 cup salsa, onion, and cayenne pepper together in a medium bowl.
06
Step
0 mins
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.
07
Step
38 mins
Bake in the preheated oven until bubbly, 35 to 40 minutes.
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Kyleigh Schuppe
Jul 2, 2025The homemade tomatillo salsa takes these enchiladas to the next level! It's definitely worth the extra effort.
Nikki Jerde
Jul 1, 2025My family loves this recipe! It's become a regular in our dinner rotation.
Elisabeth Gerlach
Jul 1, 2025These enchiladas are so much better than anything you can get at a restaurant!
Dashawn Wilkinson
Jul 1, 2025This recipe is amazing! The tomatillo salsa is so flavorful and the chicken is perfectly seasoned.
Beverly Jaskolski
Jun 30, 2025The instructions were clear and easy to follow, even for a beginner cook like me.
Kayleigh Collinsstark
Jun 30, 2025I made this for a potluck and everyone raved about it. It's definitely a crowd-pleaser!
Davin Goyette
Jun 28, 2025I used leftover rotisserie chicken to save time, and it worked perfectly!
Lue Larkin
Jun 28, 2025The spice level was perfect for my taste, but I might add a little more serrano pepper next time for extra heat.
Ocie Pollich
Jun 27, 2025I added some black beans and corn to the filling and it turned out great!