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.