Mexican Style Chicken Enchiladas with Extra Peppery Salsa

Mexican Style Chicken Enchiladas with Extra Peppery Salsa

Mexican Style Chicken Enchiladas with Extra Peppery Salsa are a delectable fusion of tender shredded chicken, creamy cheese, and spicy salsa wrapped in a soft tortilla. This Mexican favorite offers a rich, vibrant flavor that’s sure to satisfy your taste buds. It’s perfect for a cozy dinner or a festive gathering.

Ingredients:

For the Enchiladas:
– 2 cups cooked, shredded chicken
– 1 cup shredded cheddar cheese
– 1 cup shredded Monterey Jack cheese
– 1 can (10 oz) red enchilada sauce
– 8 small flour tortillas
– 1/2 cup chopped green onions
– 1/2 cup chopped fresh cilantro
– 1/4 cup sour cream (for serving)

For the Extra Peppery Salsa:
– 4 ripe tomatoes, diced
– 1/2 medium onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 1 bell pepper, finely chopped (any color)
– 1/4 cup fresh lime juice
– 1/4 cup chopped fresh cilantro
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon cayenne pepper (optional, for extra heat)

Instructions:

1. Prepare the Extra Peppery Salsa:
– In a medium bowl, combine the diced tomatoes, chopped onion, jalapeño, and bell pepper.
– Add the lime juice, cilantro, salt, black pepper, and cayenne pepper (if using).
– Mix well and set aside to let the flavors meld while you prepare the enchiladas.

2. Preheat the Oven:
– Preheat your oven to 375°F (190°C).

3. Assemble the Enchiladas:
– In a large bowl, combine the shredded chicken, 1/2 cup of cheddar cheese, and 1/2 cup of Monterey Jack cheese.
– Lay out a tortilla and place about 1/4 cup of the chicken mixture onto it. Roll it up tightly and place it seam-side down in a baking dish.
– Repeat with the remaining tortillas and chicken mixture.

4. Add the Sauce and Cheese:
– Pour the enchilada sauce evenly over the rolled tortillas in the baking dish.
– Sprinkle the remaining cheddar and Monterey Jack cheese over the top.

5. Bake:
– Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.

6. Garnish and Serve:
– Once baked, remove the enchiladas from the oven and let them cool for a few minutes.
– Top with chopped green onions and fresh cilantro.
– Serve warm with a dollop of sour cream and the extra peppery salsa on the side.

Enjoy your delicious Mexican Style Chicken Enchiladas with Extra Peppery Salsa!