Chicken Enchiladas With Tomato Salsa

Indulge in the tantalizing flavors of Chicken Enchiladas with Tomato Salsa, a beloved Mexican dish that’s sure to tantalize your taste buds.

This recipe combines tender shredded chicken, aromatic spices, and zesty tomato salsa, all wrapped up in warm corn tortillas and baked to cheesy perfection.

Whether you’re hosting a fiesta with friends or simply craving a comforting meal at home, these enchiladas are a surefire crowd-pleaser.

Follow along as we guide you through each step of creating this delectable dish, from preparing the flavorful chicken filling to crafting the perfect homemade tomato salsa.

Get ready to elevate your dinner game with this irresistible fusion of flavors that celebrates the vibrant essence of Mexican cuisine.


For the chicken filling:

  • 2 cups shredded cooked chicken (you can use rotisserie chicken for convenience)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 cup shredded cheese (such as Monterey Jack or cheddar)

For the tomato salsa:

  • 4 medium tomatoes, diced
  • 1/2 onion, finely chopped
  • 1 jalapeño pepper, seeded and finely chopped (optional, adjust according to your spice preference)
  • 2 cloves garlic, minced
  • 1/4 cup chopped cilantro
  • Juice of 1 lime
  • Salt and pepper to taste

For assembling:

  • 8-10 corn tortillas
  • Additional shredded cheese for topping
  • Chopped cilantro and sliced jalapeños for garnish (optional)
  • Sour cream and guacamole for serving (optional)


Start by preparing the chicken filling. Heat olive oil in a skillet over medium heat and sauté finely chopped onions and minced garlic until softened, about 2-3 minutes.

Add shredded cooked chicken, ground cumin, chili powder, salt, and pepper to the skillet. Cook for an additional 3-4 minutes until the chicken is heated through and well-coated with the spices. Set the chicken filling aside.

Next, make the tomato salsa by combining diced tomatoes, finely chopped onions, seeded and finely chopped jalapeño (if using), minced garlic, chopped cilantro, lime juice, salt, and pepper in a mixing bowl. Mix everything well and adjust the seasoning according to your taste preferences. Set the salsa aside.

Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.

Warm the corn tortillas either by heating them in a skillet for a few seconds on each side or by wrapping them in a damp paper towel and microwaving for 30 seconds.

To assemble the enchiladas, place a spoonful of the chicken filling in the center of each tortilla, then roll it up tightly and place seam-side down in the prepared baking dish.

Once all the enchiladas are assembled, spoon the tomato salsa over the top, spreading it evenly.

Sprinkle shredded cheese over the top of the enchiladas.

Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Remove the foil and bake for an additional 5-10 minutes, until the cheese is golden brown.

Garnish the enchiladas with chopped cilantro and sliced jalapeños if desired.

Serve the chicken enchiladas with tomato salsa hot, with sour cream and guacamole on the side. Enjoy!


1. Can I use store-bought salsa for this recipe?
Yes, you can use store-bought salsa if you’re short on time. However, making your own tomato salsa adds a fresh, vibrant flavor that enhances the overall taste of the enchiladas.

2. Can I make these enchiladas ahead of time?
Absolutely! You can prepare the enchiladas up to a day in advance and store them in the refrigerator until ready to bake. Simply cover the baking dish tightly with foil and refrigerate. When ready to serve, bake the enchiladas according to the recipe instructions, adding a few extra minutes to account for the chilled filling.

Leave a comment