Cheesy Chicken Enchiladas with Fresh Tomato Salsa

Recipe Collection: Dinner

Cheesy Chicken Enchiladas with Fresh Tomato Salsa bring a delightful Mexican flair to your dinner table. Featuring tender chicken, rich cheese, and vibrant fresh tomato salsa, this non-vegetarian dish is perfect for family gatherings or casual weeknight meals. With a flavor profile that balances warmth and freshness, these enchiladas are versatile enough to be served with a side salad or as a standalone dish.

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Overview

Elevate your enchilada game with this deliciously savory recipe that combines tender chicken, creamy cheese, and a fresh tomato salsa. Perfect for a family dinner or a festive gathering, these enchiladas are sure to impress with their rich flavors and satisfying textures.

Diet Type

Non-Vegetarian

Allergies

Dairy

Cuisine

Mexican

Serving Size: 6

Cooking Time: 45 minutes

Ingredients

• 3 Tablespoons (tbsp) corn oil, divided
• 1 Medium onion, minced
• 2 Medium tomatoes, minced, divided
• 2 10 Ounces (oz) cans chicken chunks, drained
• 0.5 Teaspoons (tsp) kosher salt
• 0.25 Teaspoons (tsp) black pepper, ground
• 12 6 Inch (in) corn tortillas
• 1 Cup tomato sauce
• 8 Ounces (oz) rancherito cheese, shredded
• 0.25 Cup Romano cheese, grated
• 1 Cup lettuce, shredded
• 0.25 Cup sour cream

Steps

1. Prepare the Chicken Mixture: In a medium skillet, heat 1 tablespoon of corn oil over medium heat. Add the minced onion and sauté until translucent, about 5 minutes. Add 1 minced tomato, the drained chicken chunks, salt, and pepper. Cook until heated through, about 5 minutes. Set aside.
2. Prepare the Cheese Mixture: In a bowl, mix together the shredded rancherito cheese and grated Romano cheese. Set aside.
3. Prepare the Tortillas: Pour the tomato sauce into a shallow dish. In a separate medium skillet, heat the remaining 2 tablespoons of corn oil over medium heat. Dip each corn tortilla into the tomato sauce, ensuring both sides are covered. Carefully place each tortilla into the hot oil and fry for about 30 seconds on each side. Remove and set on a clean dish.
4. Assemble the Enchiladas: Fill each fried tortilla with a spoonful of the chicken mixture and a sprinkle of the cheese mixture. Roll up the tortillas and place them seam-side down on a serving platter.
5. Garnish and Serve: Top the rolled enchiladas with shredded lettuce, the remaining minced tomato, and a dollop of sour cream. Serve immediately and enjoy the rich, savory flavors of these enhanced enchiladas.

Enjoy your homemade Cheesy Chicken Enchiladas with Fresh Tomato Salsa!