Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Spicy Chicken Enchiladas with Tomatillo Salsa Recipe
Spicy chicken enchiladas with tomatillo salsa create delicious variations of traditional chicken enchiladas with homemade salsa and tortillas from scratch. This authentic recipe showcases genuine Mexican cooking techniques that produce restaurant-quality results through careful attention to traditional methods. The tomatillo salsa adds bright, tangy flavors.
Delicious variation of traditional chicken enchiladas. I like to make the tomatillo salsa and tortillas from scratch! We cook up the chicken on the grill for less mess. My hubby’s favorite dish!
Prep Time:
30 mins
Cook Time:
1 hr
Additional Time:
20 mins
Total Time:
1 hr 50 mins
Servings:
6
Yield:
6 servings
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Ingredients
1 pound skinless, boneless chicken breast halves
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste
Tomatillo Salsa:
8 fresh tomatillos, husked and chopped, or more to taste
3 serrano peppers, chopped
1 cup white vinegar
1 cup water
½ white onion, chopped
3 cloves garlic, minced
1 pinch salt to taste
½ cup fresh cilantro, stems removed
1 lime, juiced
Filling:
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package shredded Mexican cheese blend, divided
¾ cup sour cream
1 tablespoon dried minced onion
½ teaspoon cayenne pepper
6 flour tortillas
Directions
Preheat an outdoor grill for medium heat and lightly oil the grate. Season chicken with cayenne, salt, and black pepper.
Place chicken on the preheated grill and cook until no longer pink in the center and juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a plate and shred using 2 forks.
Combine tomatillos, serrano peppers, vinegar, water, onion, garlic, and salt in a large pot over high heat and bring to a boil. Reduce heat and simmer until tomatillos are tender, about 10 minutes. Remove from heat and chill in an ice bath until cool, 20 to 30 minutes. Add cilantro and lime juice. Blend salsa thoroughly using an immersion blender.
Preheat the oven to 375 degrees F (190 degrees C).
Mix shredded chicken, cream cheese, 4 ounces Mexican cheese, sour cream, 1/2 cup salsa, onion, and cayenne pepper together in a medium bowl.
Pour just enough salsa into a 9×13-inch baking pan to thinly cover the bottom. Place a heaping spoonful of filling into each tortilla, roll, and place into the pan. Try to keep them from touching. Top with remaining salsa and Mexican cheese.
Bake in the preheated oven until bubbly, 35 to 40 minutes.
Cook’s Notes:
All ingredients were averaged, I don’t measure exact when I cook! Feel free to adjust what makes it great for you!
You can use homemade or store-bought tortillas.
Nutrition Facts (per serving)
| 657 | Calories |
| 39g | Fat |
| 43g | Carbs |
| 34g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 657 | |
| % Daily Value * | |
| Total Fat 39g | 50% |
| Saturated Fat 22g | 112% |
| Cholesterol 133mg | 44% |
| Sodium 970mg | 42% |
| Total Carbohydrate 43g | 16% |
| Dietary Fiber 3g | 10% |
| Total Sugars 2g | |
| Protein 34g | 69% |
| Vitamin C 7mg | 8% |
| Calcium 420mg | 32% |
| Iron 4mg | 20% |
| Potassium 418mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
