Chicken & Tomato Salsa Enchiladas

Prep Time: 15 min
Cook Time: 30 min
Serves: 8

Homemade salsa takes these enchiladas to a higher level. This is an easy weeknight supper, with grilled chicken taking centre stage. Chopping vegetables is the hardest part of creating this tasty meal.


Chicken & Tomato Salsa Enchiladas:

8 boneless, skinless chicken breasts
16 tortillas, 6” (15 cm)
1 Romaine lettuce
1 red leaf lettuce
1 iceberg lettuce
1 cup (250 mL) sour cream
4 avocado, sliced or halved and fanned
2 tbsp (30 mL) olive oil
salt, to taste
pepper, to taste


8 tomatoes, medium, blanched, peeled, seeds removed and coarsely chopped
1 onion, medium, finely-chopped
3/4 tsp (4 mL) chili powder
1/2 tsp (2.5 mL) cumin, ground
2 jalapeño pepper, finely-chopped (optional)
3 tbsp (45 mL) cilantro, chopped
3 tbsp (45 mL) parsley, chopped


Chicken & Tomato Salsa Enchiladas

1 Lightly oil and season chicken breasts. Grill on medium-high heat (over charcoal, if possible) until meat thermometer reads 165°F (74°C). Lightly brush again with oil and cool. Cut into small cubes.
2 Spread a small amount of sour cream over each tortilla. Place about ¼ cup (50 mL) of diced chicken across the centre. Cover with the same amount of well mixed tomato salsa.
3 Fold in sides and roll the tortilla to form a sausage. Place in lightly oiled baking dish, seam side down. Continue until all tortillas are used. Brush lightly with oil and bake at 350°F (175°C) for 10 minutes or until well heated.
4 Arrange 2 per person with garnishes of sour cream, avocado, and shredded lettuce.


1 Combine all salsa ingredients, mix well and let stand, covered, at room temperature to blend flavours.