Dinner dilemmas? Say no more. These Tomatillo Chicken Enchiladas are here to spice up your weeknight routine without any fuss. This dish is all about leveraging high-quality, flavorful ingredients to produce a meal that feels both comforting and gourmet with minimal effort.
Using a jar of Gran Luchito Tomatillo Salsa (any salsa can do the trick but this is what I use!) not only saves time but infuses the enchiladas with a vibrant, tangy kick that complements the chicken beautifully. The simplicity of seasoning with just salt and pepper ensures that the salsa’s zesty flavors shine through, making additional spices unnecessary.
Ingredients
- 2 chicken breasts
- Corn tortillas
- 1 jar Gran Luchito Tomatillo Salsa
- Hot sauce, to taste
- Mozzarella and/or cheddar cheese, grated
- Salt and pepper, to taste
Method
- Prep the Chicken:
- Season the chicken breasts with salt and pepper. Cook in a preheated oven at 180°C for 25 minutes, or until fully cooked and juicy.
- Once cooked, shred the chicken using two forks. Set aside to cool slightly.
- Assemble the Enchiladas:
- Warm the tortillas slightly in a dry skillet or microwave to make them more pliable.
- Spoon a generous amount of the shredded chicken down the center of each tortilla. Drizzle with a bit of the tomatillo salsa and sprinkle with your choice of cheese.
- Roll up the tortillas and place seam-side down in a baking dish.
- Bake:
- Pour the remaining tomatillo salsa over the rolled enchiladas, ensuring they are completely covered. Sprinkle with additional cheese and a few dashes of hot sauce to taste.
- Bake in the oven at 375°F (190°C) for 20 minutes, or until the cheese is bubbly and slightly golden.
- Serve:
- Serve hot, garnished with a dollop of sour cream or avocado slices if desired.