Spicy Chicken Enchiladas Drizzled with Tomatillo Salsa

Ingredients 0/20

Step 1

Heat your grill to medium and give the grates a quick brush with some oil so the chicken doesn’t stick. Season the chicken with cayenne, salt, and pepper, then grill it for about 5 to 7 minutes on each side until it’s cooked through and no longer pink inside—you can check with a thermometer if you have one; it should read 165°F. Once done, transfer the chicken to a plate and shred it up with two forks.

Step 2

While the chicken cooks, throw the tomatillos, serrano peppers, vinegar, water, onion, garlic, and a pinch of salt into a large pot and bring it all to a boil. Turn the heat down and let it simmer until the tomatillos are soft, around 10 minutes. Then, take the pot off the heat and cool the salsa quickly by placing the pot in an ice bath for about 20 to 30 minutes. Once it’s chilled, stir in the cilantro and lime juice, then blend everything until smooth using an immersion blender or regular blender.

Step 3

Preheat your oven to 375°F. In a bowl, mix together the shredded chicken, cream cheese, about 4 ounces of Mexican cheese, sour cream, half a cup of the salsa you just made, some chopped onion, and a little cayenne for extra kick.

Step 4

Pour a thin layer of salsa into the bottom of a 9x13-inch baking dish. Fill each tortilla with a generous spoonful of the chicken mixture, roll them up, and place them seam-side down in the pan. Give the enchiladas enough space so they aren’t touching each other. Pour the remaining salsa over the top and sprinkle with the rest of the Mexican cheese.

Step 5

Pop the pan into the oven and bake until everything is bubbly and the cheese is melted and slightly golden—about 35 to 40 minutes. Let it cool just a bit before serving and enjoy!