Chicken & Tomato Salsa Enchiladas

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Homemade salsa takes these enchiladas to a higher level. This is an easy weeknight supper, with grilled chicken taking centre stage. Chopping vegetables is the hardest part of creating this tasty meal.

  • Serves: 8
  • Prep Time:
  • Cook Time:

Chicken & Tomato Salsa Enchiladas

  1. Lightly oil and season chicken breasts. Grill on medium-high heat (over charcoal, if possible) until meat thermometer reads 165°F (74°C). Lightly brush again with oil and cool. Cut into small cubes.
  2. Spread a small amount of sour cream over each tortilla. Place about ¼ cup (50 mL) of diced chicken across the centre. Cover with the same amount of well mixed tomato salsa.
  3. Fold in sides and roll the tortilla to form a sausage. Place in lightly oiled baking dish, seam side down. Continue until all tortillas are used. Brush lightly with oil and bake at 350°F (175°C) for 10 minutes or until well heated.
  4. Arrange 2 per person with garnishes of sour cream, avocado, and shredded lettuce.


  1. Combine all salsa ingredients, mix well and let stand, covered, at room temperature to blend flavours.

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