RECIPES

Chicken & Tomato Salsa Enchiladas

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.

Prep Time

15M

Cook Time

30M

Serves

8

Ingredients

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
Salsa:
  • 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

Instructions

  1. Chicken & Tomato Salsa Enchiladas
    1. 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. 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. 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. 4 Arrange 2 per person with garnishes of sour cream, avocado, and shredded lettuce.
  2. Salsa
    1. 1 Combine all salsa ingredients, mix well and let stand, covered, at room temperature to blend flavours.
View All Recipes