Chicken Enchiladas With Tomato Salsa Recipe

Recipe By Slurrp

Chicken Enchiladas with Tomato Salsa is a delicious and flavorful Mexican dish. Tender chicken is seasoned with spices, rolled in tortillas, and topped with a homemade tomato salsa. The enchiladas are then baked until the cheese is melted and bubbly. This dish is perfect for a family dinner or a gathering with friends. The combination of the tender chicken, spicy salsa, and melted cheese creates a mouthwatering and satisfying meal.

4.3
14 Rating -
Rate
Non Vegdiet
40minstotal
20minsPrep
20minsCook
40m.total
20m.Prep
20m.Cook
Chicken Enchiladas With Tomato Salsa
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Ingredients for Chicken Enchiladas With Tomato Salsa Recipe

  • 1/2 cup Shredded Cooked Chicken
  • 1/4 tablespoon Vegetable Oil
  • 1/4 Small Onion, Diced
  • 1/2 cloves Cloves Garlic, Minced
  • 1/4 teaspoon Ground Cumin
  • 1/4 teaspoon Chili Powder
  • 0.13 teaspoon Salt
  • 0.06 teaspoon Black Pepper
  • 1/4 can Diced Tomatoes
  • 1/4 can Tomato Sauce
  • 0.06 cup Chopped Fresh Cilantro
  • 1/4 tablespoon Lime Juice
  • 2 Small Flour Tortillas
  • 1/4 cup Shredded Cheese
  • as needed Additional Chopped Cilantro, For Garnish

Directions: Chicken Enchiladas With Tomato Salsa Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 375°F (190°C).
  • STEP 2.In a large skillet, heat oil over medium heat. Add diced onions and cook until softened.
  • STEP 3.Add minced garlic and cook for another minute.
  • STEP 4.Add shredded chicken, cumin, chili powder, salt, and pepper. Stir well to combine.
  • STEP 5.In a separate bowl, mix together diced tomatoes, tomato sauce, chopped cilantro, lime juice, and salt.
  • STEP 6.Spread a thin layer of the tomato salsa on the bottom of a baking dish.
  • STEP 7.Place a spoonful of the chicken mixture onto a tortilla and roll it up. Repeat with the remaining tortillas.
  • STEP 8.Place the rolled tortillas seam-side down in the baking dish.
  • STEP 9.Pour the remaining tomato salsa over the enchiladas and sprinkle with shredded cheese.
  • STEP 10.Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
  • STEP 11.Garnish with additional chopped cilantro and serve hot.

Cooking Tips

  • You can use store-bought rotisserie chicken or leftover cooked chicken for this recipe.
  • If you prefer spicier enchiladas, add some diced jalapenos or a pinch of cayenne pepper to the chicken mixture.
  • Serve the enchiladas with sour cream, guacamole, and a side of Mexican rice for a complete meal.

Storage and Serving

  • Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, place the enchiladas in a baking dish, cover with foil, and bake in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
  • Serve the enchiladas with a dollop of sour cream and a sprinkle of chopped cilantro.
Nutrition
value
175
calories per serving
7 g Fat14 g Protein10 g Carbs5 g FiberOther

Current Totals

  • Fat
    7g
  • Protein
    14g
  • Carbs
    10g
  • Fiber
    5g

MacroNutrients

  • Carbs
    10g
  • Protein
    14g
  • Fiber
    5g

Fats

  • Fat
    7g

Vitamins & Minerals

  • Calcium
    370mg
  • Iron
    2mg
  • Vitamin A
    1383mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    56mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    45mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    59mg
  • Manganese
    < 1mg
  • Phosphorus
    246mg
  • Selenium
    8mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp